Tag Archives: breakfast

Caramelized Plantain Pancakes

Give your pancakes a sweet taste of the Caribbean, with this delicious & easy 20 minute recipe for Caramelized Plantain Pancakes!

Give your pancakes a sweet taste of the Caribbean, with this delicious & easy 20 minute recipe for Caramelized Plantain Pancakes!

It’s the last day of “Jamaica Week” on the blog, where I’m sharing recipes inspired by my recent trip to Jamaica, and I saved the sweetest recipe for last!

On Monday, I shared a deliciously easy recipe for 30 Minute Sweet Potato Soup, on Tuesday, a tasty recipe for Jamaican Jerk Beef Patties, and on Wednesday, a scrumptious Jalapeno Pumpkin Dip recipe. Today, I’m taking it to the sweet side, and sharing my Jamaica inspired Caramelized Plantain Pancake recipe!

Read the full post here!

S’Mores Cinnamon Rolls

S'Mores Cinnamon Rolls Recipe

It’s Sunday morning, and I know what you’re thinking, how can I justify eating S’Mores for breakfast today? Well, I’ve got the answer, make S’Mores Cinnamon Rolls!

Read the full post here!

Easy Mexican Sweet Potato Hash

Mexican Sweet Potato Hash Recipe

It’s Taco Tuesday folks, and to celebrate I decided to whip up this Sweet Potato Hash, toss it in a tortilla and seriously get my grub on!

Read the full post here!

Italian Turkey & Egg Breakfast Skillet

Italian Turkey Breakfast Skillet Recipe

Breakfast is not only the most important meal of the day, it also happens to be my favorite meal of the day!

The problem is, I don’t always make time to cook and eat breakfast every day.

You too? That’s kind of what I thought, so today I’m sharing a breakfast recipe that is so quick and easy to whip up, you’ll have no excuse for skipping the most important meal of the day!

Read the full post here!

Slow Cooker Mexican Egg Casserole

Slow Cooker Mexican Egg Casserole Recipe

Happy 2016 everyone!! I’m so excited for the new year, new adventures, and of course, to introduce you all to delicious new recipes!

In 2015 the 10 most popular new recipes on the blog consisted of two gluten free Chinese favorites, three slow cooker recipes, two salads, Greek tacos, and two vegetarian recipes!

I counted down the Top 10 on Instagram, so you can check out all of the new recipes that made the cut there!

In 2016, I’d love to hear what new recipes YOU would like to see on WhitneyBond.com! More slow cooker, gluten free or vegetarian recipes? One pot meals, recipes with 5 ingredients or less, quick and easy recipes? You tell me! Comment below and let me know what new recipes you’re looking for in the new year!

To start the ball rolling, I’m sharing a new version of one of the most popular recipes of 2015 on WhitneyBond.com, Greek Eggs Crockpot Breakfast Casserole. This time, I put a Mexican spin on the recipe, while still keeping it simple, gluten free and vegetarian.

Read the full post here!

Cranberry Pear French Toast Bake

Cranberry Pear French Toast Bake Recipe

If you’re a fan of a little sweet, a little tart and a lot of delicious, than this is the holiday breakfast of your dreams!

Read the full post here!

Nutella Cream Cheese Cinnamon Rolls

Nutella Cream Cheese Cinnamon Roll Recipe

If the name alone didn’t give away how delicious Nutella Cream Cheese Cinnamon Rolls are, hopefully the picture will!

Seriously though, if cinnamon rolls weren’t already scrumptious enough, I added Nutella and cream cheese, making them the best cinnamon rolls ever created 😉

Read the full post here!

Sweetpotato Pancakes

Sweet Potato Pancakes Recipe

Tomorrow is Thanksgiving and I couldn’t be more excited for Cranberry Glazed Turkey, Sweetpotato Stuffing and Mashed Sweetpotatoes! And the best news is, I’ve already got delicious recipes for all of the leftovers!

Read the full post here!

Thanksgiving Leftover Breakfast Casserole

Thanksgiving leftovers are turned into a delicious breakfast casserole filled with Hawaiian rolls, turkey, veggies and herbs!

Thanksgiving Leftover Breakfast Casserole Recipe

It’s officially the week of Thanksgiving, and while you might still be planning your Thanksgiving dinner menu, I’m already making recipes with the leftover Thanksgiving dishes I made for “Thanksgiving Week”on the blog last week!

Read the full post here!

Apple Cinnamon Cream Cheese Danish

Apple Cinnamon Cream Cheese Pastries

With fall in the air and football on the TV, nothing makes a Sunday morning better than the smell of cinnamon and apples baking in the oven!

This weekend I whipped up a batch of these danishes  to make that dream a reality 😉

Read the full post here!

Cranberry Pumpkin Bread

Cranberry Pumpkin Bread Recipe

Well hello there! Welcome to Pumpkin Week on WhitneyBond.com!

That’s right, I made up my own week to celebrate the almighty orange squash that we’ve all come to know and love as the official flavor of fall.

Read the full post here!

Caramel Apple Bread Pudding

This fall inspired Caramel Apple Bread Pudding recipe, prepared with Hawaiian rolls & caramel sauce, is easy to make & delicious for breakfast or dessert!

Caramel Apple Bread Pudding Recipe

As a food blogger, my favorite times of the year are the first few weeks of a new season.

For me, a new season means new produce to work with, new flavor profiles to incorporate into recipes and most importantly, new season-themed food photography props to play with 😉

Read the full post here!

Breakfast Sweet Potatoes

Pumpkin Granola Stuffed Sweet Potatoes Recipe

It’s the first week of October, temperatures are finally starting to cool down in San Diego and my entire diet for the last week has basically consisted of sweet potatoes, butternut squash and pumpkins!

Read the full post here!

Crispy Peanut Butter Banana Gluten Free Waffles

Crispy Peanut Butter Banana Gluten Free Waffles

One of my favorite meals of the day has always been brunch!

Last week I decided to combine two of my breakfast/brunch favorites, cereal and waffles, into a delicious new recipe!

Read the full post here!

Superfood Fruit Parfait

Superfood Fruit Parfait Recipe

When I first tried Nature’s Path new Qi’a Superfood Bars at the Natural Products Expo in March, I was hooked!

Delicious bars that are packed full of healthy ingredients, that are also gluten-free and vegan, yes, please!

Read the full post here!

Pesto Egg and Bacon Breakfast Sandwich

Pesto Bacon and Egg Breakfast Sandwich Recipe

My mornings usually go a little something like this, open the fridge, figure out what’s in the fridge that I can toss in with my eggs, then prepare some kind of scramble, breakfast sandwich or breakfast burrito.

On one fateful morning, I saw basil pesto sitting in the fridge and decided to dollop it on top of my morning scramble, from then on, I was hooked!

Pesto + eggs = one of the most delicious combos ever!

Read the full post here!

Acai Blackberry Smoothie

Acai Blackberry Smoothie Recipe

I’ve been a huge fan of adding blackberries to new recipes lately… and by lately I mean just yesterday I posted a recipe for Blackberry Jalapeno Pulled Pork Tacos (Yes, YUM!)

So when my new friends at the Oregon Raspberry & Blackberry Commission reached out about creating a smoothie recipe with their delicious berries, I couldn’t wait to head into the kitchen and get blending!

Read the full post here!

Pineapple Coconut Pancakes

Pineapple Coconut Pancake Recipe

When I first met my bestie Amy Black, (fabulous fashion blogger & Instagrammer @amysvintagecloset!) she was managing the cutest little breakfast & lunch spot in La Jolla called Coffee Cup.

Not only was it fun to bop in to visit her at work, but the food was incredible! Amy has since moved back to Phoenix, but I still frequent Coffee Cup for their delicious food!

Read the full post here!

Maple Candied Bacon Bread Pudding Muffins

Maple Candied Bacon Bread Pudding Muffins Recipe

One of the benefits of being a food blogger is that you can easily leverage delicious food in exchange for things… such as early Saturday morning rides to a friends birthday party 😉

Read the full post here!

Salted Caramel Praline French Toast

Today’s post is sponsored by Cost Plus World Market. Thanks for supporting all of the awesome WhitneyBond.com partners like Cost Plus World Market!

Salted Caramel Praline French Toast Recipe

Let me start off by saying that this french toast is what brunching dreams were made of!

This recipe was inspired by my desire to create a Mother’s Day Brunch recipe that was as amazing as my Mom herself! And while no recipe can be quite as amazing as my Mom, this Salted Caramel Praline French Toast Recipe sure does come close 😉 Read the full post here!

Healthy Mexican Breakfast Casserole

Healthy Mexican Breakfast Casserole Recipe

I love breakfast! Breakfast in the morning, breakfast in the evening, breakfast on a Monday, breakfast on a Sunday, pretty much anytime I can get my hands on delicious breakfast food, I’m in!

Read the full post here!

Gluten Free Garlic Cheddar Biscuits

Garlic Cheddar Gluten Free Biscuits Recipe

When it comes to my cookbook, Buffalo Style, one of the most popular recipes in the book is the recipe for Buffalo Cheddar Biscuits. They have a little spicy kick from the buffalo sauce and they’re totally delicious!

Read the full post here!

Gluten Free Strawberry Banana Bread

Gluten Free Strawberry Banana Bread Recipe

Did you know that Banana Bread was the #3 most searched for recipe on Google in 2014? Yup, that’s right, the moist and delicious bread ranked right there behind chicken and meatloaf recipes!

Read the full post here!

Breakfast Taco Ring

Breakfast Taco Ring Recipe

When it comes to tacos, I’m pretty much a fan of everything in the “taco family”. Soft tacos, crispy tacos, big tacos, small tacos, taco rings, taco bars, tacos, tacos, tacos, I love tacos!

Read the full post here!

Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls Recipe

While home for the holidays this year, I spent some time brainstorming gluten free breakfast ideas for Christmas morning.

Since finding out my brother was gluten intolerant over 3 years ago, our entire Christmas dinner has shifted to gluten-free. While we’ve now perfected the dinner menu,  we still hadn’t come up with the perfect gluten-free breakfast to start off Christmas day… that was until this year.

This year I made Gluten Free Maple Bacon Pancakes, and they were awesome! That being said, I still had some other ideas that I brainstormed before the holiday that I couldn’t just let slip under the rug, this recipe for Gluten Free Cinnamon Rolls being one of them.

Read the full post here!

Gluten Free Maple Bacon Pancakes

Gluten Free Maple Bacon Pancakes

Today’s post will be the last of 2014, a fabulous year filled with lots of excitement for myself and the blog!

I’ve worked with so many great people this year on so many fun projects and so many delicious recipes, I’ve been featured on so many awesome sites and have met so many wonderful people via the blog and my social media channels!

Needless to say, I have so many things  to be grateful for in 2014 and so many things to look forward to in 2015!

Read the full post here!

Crock Pot Pumpkin Apple Monkey Bread

Crock Pot Pumpkin Apple Monkey Bread

It’s day two of “Thanksgiving Week” on LLB, and today I’m not focusing on the main meal, the big shebang, the winner winner turkey dinner, instead I’m introducing you to an amazing new recipe for the most important meal of the day, breakfast! Read the full post here!

Greek Eggs Crockpot Breakfast Casserole

Greek Crockpot Breakfast Casserole

I was lucky enough to spend this Father’s Day with my Dad.  With him living in Oklahoma, and me living in San Diego, we don’t usually get to spend Father’s Day together.

This year it worked out for him & my Mom to take their summer trip to San Diego over Father’s Day weekend, so of course I decided to throw him a brunch!

Read the full post here!

Gluten Free Baked Cinnamon Roll French Toast

Gluten Free French Toast Cinnamon Roll Casserole

When you think about two of the most popular breakfast foods of all time, Cinnamon Rolls and French Toast, you probably don’t think gluten free! But with the help of my friends at All But Gluten, I’ve not only combined the two delicious breakfast dishes, I’ve also made them gluten free!

Read the full post here!

Banana Date Protein Pancakes

Banana Date Protein Pancakes

This week, I partnered up with my friends at Beaming to bring you another delicious recipe featuring their superfood protein powder. Instead of a smoothie this time, I decided to whip up a healthy, protein-packed pancake that’s perfect post-workout!

Read the full post here!

Gluten Free Blueberry Oat Bars

Gluten Free Blueberry Oat Bars

This time two weeks ago I was up in the air on my way to meet my family in Washington DC for my brothers Masters Graduation.

Read the full post here!

Gluten Free Breakfast Strata

Gluten Free Breakfast Strata

My heart pitter-patters a little faster every time I hear the words “prosciutto and parmesan” together!

The combination of these delicious Italian ingredients is an all time favorite on their own. Combine them with All But Gluten whole grain bread, fresh basil and garlic in this gluten free breakfast strata and I’m totally obsessed!

Read the full post here!

Gluten Free Blueberry Coffee Cake Muffins

Gluten Free Blueberry Coffee Cake Muffins

Out of nowhere the other day I started thinking about these little coffee crumb cakes I used to take to school for breakfast basically every day as a kid. There were three little bite sized crumb cakes in one little package and they were my absolute favorite!

I haven’t had them in years so I thought I’d create my own at home, adding blueberries and making them gluten free.

Read the full post here!

Gluten Free S’Mores Waffles

Gluten Free S'Mores Waffles

It’s breakfast, it’s dessert, it’s bre-sert? Whatever you want to call it, it’s delicious!

Read the full post here!

Gluten Free Stuffed French Toast Sliders

Stuffed French Toast Sliders

Delicious gluten free cinnamon raisin french toast, sandwiched between sweet strawberry mascarpone filling equals the most decadent gluten free breakfast ever!

Read the full post here!

Cranberry Mojito Muffins

Cranberry Mojito Muffins

Trick or treat! It’s Halloween and I’m sharing a delicious new treat recipe with you! And don’t worry, it doesn’t take any crazy tricks to make these scrumptious little muffins!

Read the full post here!

Pumpkin Filled Pastries

Pumpkin Filled PastriesThey’re pastries, they’re filled with pumpkin…. they’re amazing!

I was originally inspired to create this delicious breakfast treat when my bestie Amy (fabulous fashion blogger!) said “You have to try the pumpkin filled croissants at Starbucks!” I was immediately on board with this, but when I arrived at my beloved downtown Starbucks, there were no pumpkin filled croissants, only pumpkin muffins, scones and bread.

I then remembered one of my favorite breakfast treats of all time…. Blueberry Pastry Delights and thought “I could basically do the same thing, but with pumpkin instead of blueberries.”  Two weeks later, here we are… sitting in the middle of Pumpkin Pastry heaven!

Read the full recipe here!

Gluten Free Banana Walnut Waffles

Gluten and Dairy Free Banana Waffles

These waffles were inspired by a combination of extra bananas in the house and my desire to incorporate flax seed into a new recipe!

Gluten Free Dairy Free Banana Walnut Waffles

While I’ve been working with Premium Gold’s Gluten Free Flour for some time now, I had yet to try their original milled flax seed in a recipe.

When we started working together, they told me that their flax seed could be mixed with water and used to replace egg.  I was intrigued as I’m always looking for good substitutes for my friends with allergies or those on a vegan diet!

Gluten Free Banana Walnut Waffles

Flax seed provides essential Omega 3’s, as well as antioxidant boosting power and fiber which promotes glowing skin, hair and nails!

The substitute for the egg worked great and now I have a gluten-free, dairy-free, egg-free waffle that is healthy, delicious and can be enjoyed by everyone!

Gluten Free Banana Walnut Waffle Ingredients

Ingredients

Begin by combining the flour, sugar, baking powder and salt in a small mixing bowl.

Gluten Free Banana Walnut Waffle Recipe

In a large mixing bowl combine the flax seed and water, then add the coconut milk, 1 tbsp honey, cinnamon and olive oil.

Dairy Free Banana Walnut Waffle Recipe

Whisk together, then add the flour mixture.

Gluten Free Banana Walnut Waffle Batter

Combine well, then add the walnuts and one sliced banana.

Gluten Free Banana Walnut Waffle Batter

Mash the banana slightly into the mixture.

Gluten Free Banana Walnut Waffle Batter

Spoon the mixture into a waffle iron and cook.

Gluten Free Banana Waffles

Top with the extra sliced banana then drizzle with the additional tablespoon of honey.

Gluten Free Dairy Free Banana Waffles

Serve with a fresh glass of juice for a well balanced healthy breakfast that’s also fun and scrumptious!

Dairy Free Banana Walnut Waffles

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Dairy Free Banana Walnut Waffles

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 6 square waffles

Gluten Free Dairy Free Banana Walnut Waffles

Ingredients

  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp Premium Gold Fine Ground Golden Flax Seed
  • 6 tbsp water
  • 1 cup coconut milk
  • 2 tbsp honey (divided)
  • 1 tsp cinnamon
  • 1 tbsp Meyer Lemon Enzo Olive Oil
  • 1/3 cup walnuts
  • 2 bananas (sliced)

Instructions

  1. Begin by combining the flour, sugar, baking powder and salt in a small mixing bowl.
  2. In a large mixing bowl combine the flax seed and water, then add the coconut milk, 1 tbsp honey, cinnamon and olive oil.
  3. Whisk together, then add the flour mixture.
  4. Combine well, then add the walnuts and one sliced banana.
  5. Mash the banana slightly into the mixture.
  6. Spoon the mixture into a waffle iron and cook.
  7. Top with the extra sliced banana then drizzle with the additional tablespoon of honey.
http://whitneybond.com/2013/05/29/gluten-free-banana-walnut-waffles/

Gluten Free Carrot Date Muffins

Gluten Free Carrot Date Muffins

A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right?

Wrong!  I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful Enzo Meyer Lemon Olive Oil.  For the gluten free flour I used Premium Gold’s blend of heart healthy whole grain and flax seed flours.

Carrot Date Muffin Recipe

The funny thing is, this whole “healthy muffin” originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before!

Carrot Date Muffin Recipe

Yes, I’ve been juicing every morning instead of drinking coffee!  No coffee?  What?  I know, I didn’t think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!)  But, fast forward 10 days and I’m going strong!

I’ve given myself a 30 day challenge to replace coffee with juicing.  Look for a post in a couple of weeks with the results of my challenge, and in the meantime follow me on Instagram: Whitney Bond or Twitter: @Whitney_Bond to see what I’m juicing up this week!

Now back to those muffins!

Gluten Free Carrot Date Muffin Ingredients

Ingredients

Begin by combining the carrots and dates in a small bowl.  Next add the olive oil and honey.

Carrot Date Muffin Batter

Next add the eggs and mix everything together well.

Carrot Date Muffin Batter

In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.

Carrot Date Muffin Batter

Mix together well.

Carrot Date Muffin Batter

Spoon the muffin batter into 9 baking cups lined inside a muffin pan.

Gluten Free Carrot Date Muffins

Bake at 375° for 15-20 minutes.

Gluten Free Date Muffins

Gluten Free Lemon Date Muffins

They’re like little bursts of sunshine deliciousness!

Gluten Free Meyer Lemon Date Muffins

There’s so much flavor in every bite, from the tangy Meyer lemon, to the sweet dates, to the spicy cinnamon and a little carrot crunch!

Carrot Date Muffins

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Carrot Date Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 9 muffins

Gluten Free Carrot Date Muffins

Ingredients

  • 1 cup carrots (shredded or carrot pulp left after juicing)
  • 1 cup dates (pitted and chopped)
  • 1/4 cup Enzo Meyer Lemon Olive Oil
  • 1/4 cup honey
  • 2 eggs
  • 1 1/2 cups Premium Gold Gluten Free Flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions

  1. Begin by combining the carrots and dates in a small bowl.
  2. Next add the olive oil and honey.
  3. Next add the eggs and mix everything together well.
  4. In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
  5. Mix together well.
  6. Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
  7. Bake at 375° for 15-20 minutes.
http://whitneybond.com/2013/04/23/gluten-free-carrot-date-muffins/

Mini Nutella Cinnamon Rolls

Nutella Cinnamon Roll Recipe

Nutella, cinnamon, sugar, icing…. you really can’t go wrong with these sweet little nuggets!

Mini Nutella Cinnamon Rolls with Icing

Made with 6 ingredients in less than 30 minutes, these are an easy weekend breakfast treat that everyone is sure to love!

Nutella Cinnamon Roll Ingredients

Ingredients

  • 1 can crescent rolls
  • 1 tbsp butter
  • 1/4 cup nutella
  • 2 tbsp cinnamon sugar
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Begin by rolling out the crescent roll dough and pressing the perforations together.

Next, spread the butter over the dough, then the nutella.

Nutella Cinnamon Roll Dough

Sprinkle the cinnamon sugar over the nutella.

Nutella Cinnamon Roll Dough

Starting at one end, roll the dough up.

Easy Nutella Cinnamon Rolls

Next, slice the dough into the cinnamon rolls.

Crescent Roll Dough Nutella Cinnamon Rolls

Place each roll into a pie plate.

Mini Nutella Cinnamon Rolls

Bake at 350° for 15 minutes.

Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.

Mini Nutella Cinnamon Rolls

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Mini Nutella Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: app 20 mini cinnamon rolls

Mini Nutella Cinnamon Rolls

Ingredients

  • 1 can crescent rolls
  • 1 tbsp butter
  • 1/4 cup nutella
  • 2 tbsp cinnamon sugar
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Instructions

  1. Begin by rolling out the crescent roll dough and pressing the perforations together.
  2. Next, spread the butter over the dough, then the nutella.
  3. Sprinkle the cinnamon sugar over the nutella.
  4. Starting at one end, roll the dough up.
  5. Next, slice the dough into the cinnamon rolls.
  6. Place each roll into a pie plate.
  7. Bake at 350° for 15 minutes.
  8. Whisk the powdered sugar and milk together, then drizzle the icing over the cinnamon rolls.
http://whitneybond.com/2013/04/14/mini-nutella-cinnamon-rolls/

Blueberry Pastry Delights

Blueberry Pastry Delights

No berry makes my heart pitter-patter quite like the blueberry!  Little bites of happiness, I pop these blue treats like they’re M&M’s!

Blueberry Cream Cheese Crescent Rolls

I first had the illustrious “Blueberry Delights” at Shade Hotel in Manhattan Beach. My friend Christian managed the hotel and my friend Greg was the chef.  I loved frequenting their brunch when I lived in LA… mainly for these little treats!

Blueberry Cream Cheese Danishes

They may just be “Blueberry Pastries” to others, but to me they will always be “Blueberry Delights”!

Blueberry Pastry Ingredients

Ingredients

  • 1/2 cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 can crescent rolls
  • 1 cup blueberries

Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.

Cinnamon Cream Cheese Filling

Next, roll the crescent roll dough out and press the perforations together, then slice the dough into 8 equal squares.

Homemade Crescent Roll Danishes

Top each square with a spoonful of the cream cheese mixture.

Homemade Cinnamon Cream Cheese Danishes

Then pile the blueberries on top.

Blueberry Cream Cheese Pastries

Next, fold the corners into the middle and place each pastry on a baking stone.

Blueberry Pastry Delights

Place in the oven at 375° for 12-14 minutes or until golden brown.

Blueberry Cream Cheese Breakfast Pastries

Make these on Monday and eat them for breakfast throughout the week, or treat the family to a little Saturday morning brunch delight!

Blueberry Breakfast Pastries

Or, do like me and eat them for breakfast, brunch… lunch… dinner… dessert, um yeah, that might have happened yesterday 😉

Blueberry Cream Cheese Pastries

Blueberry Danishes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe for gluten-free crescent rolls can be substituted for traditional crescent rolls to make this a delicious gluten-free pastry.

Blueberry Pastry Delights

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 8 pastries

Blueberry Pastry Delights

Ingredients

  • 1/2 cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 can crescent rolls
  • 1 cup blueberries

Instructions

  1. Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.
  2. Roll the crescent roll dough out and press the perforations together.
  3. Slice the dough into 8 equal squares.
  4. Top each square with a spoonful of the cream cheese mixture.
  5. Pile the blueberries on top of the cream cheese.
  6. Fold the corners of the dough into the middle and place each pastry on a baking stone.
  7. Place in the oven at 375° for 12-14 minutes or until golden brown.
http://whitneybond.com/2013/04/03/blueberry-pastry-delights/

Blueberry Cream Cheese Muffins with Chocolate Crumble

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Growing up, and still to this day, Blueberry Muffins are one of my favorite breakfast menu items!

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I took this version of the classic muffin to a whole other level, possibly to a whole other menu! These muffins are so decadent, they could easily be mistaken for dessert (or if you are me, 3 nights last week, they actually were dessert!)  Yeah, I just admitted that 😉

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When I took these muffins out of the oven, the blueberry was bubbling out of the chocolate crumble topping and my mouth immediately began to water!

While I will always love my Bacon Maple Brown Sugar Muffins, they are now tied for first place with these delicious little treats!

blueberry muffins, blueberry cream cheese muffins, chocolate crumble, chocolate streusel, cocoa crumble topped muffins, blueberry chocolate muffins, recipes, food, breakfast, brunch, muffins

Ingredients (makes 15 muffins)

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup brown sugar
  • 3 oz cream cheese
  • 1 tbsp vanilla
  • 2 tbsp honey
  • 2 eggs
  • ¼ cup butter (melted)
  • ½ cup coconut milk
  • 1 cup fresh blueberries

Chocolate Crumble

  • 1/3 cup brown sugar
  • 2 tbsp cocoa
  • 2 tbsp flour
  • 1 tbsp cold butter

Begin by combining the flour, baking powder, cinnamon, nutmeg, salt and brown sugar in a small bowl.

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Next, blend together the cream cheese, honey and vanilla.

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Mix in the eggs, then the melted butter and coconut milk.

Next, add the flour mixture.  Combine well, then lightly stir in the blueberries.

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Fill muffin cups 3/4 full.

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Place into the oven at 350° for 5 minutes.

In the mean time, make the chocolate crumble by combing the brown sugar, cocoa and flour.

Next, fold in the cold butter and mix into a coarse crumble (easiest way to do this is to get a little messy and use your hands!)

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Remove the muffins from the oven and top with the chocolate crumble.

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Place back into the oven for 13-15 minutes, or until the crumble is crisp and blueberries are bubbling!

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I wish I could have captured just how bubbly and delicious these looked right out of the oven! Literally bursting with Blueberry amazingness!

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Serve with a tall glass of milk, I promise, you’re going to want it!

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Sprinkle with a little powdered sugar, if you’re feeling fancy like that 😉

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Slice these babies open and dig in!

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Confession #173: I cut the first one open to take a picture and it looked so good I snatched it right off the little blue plate and gobbled it up.  But the real confession, I did it again a second time!

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But don’t worry, I did save enough to play “Muffin Man” the next day and deliver these scrumptious little goodies to some friends around town and the nice gentlemen that work at the front desk of my building!

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And yes, I did sing “Do you know the muffin man, The muffin man, the muffin man, Do you know the muffin man, Who lives in Drury Lane?”  the whole time I was delivering them 🙂  Except that I had no idea the last line of the song was Drury Lane, had to Google that portion of the song, followed by Googling “Where’s Drury Lane?”  Because of course, I want to find this mysterious Muffin Man!

Wikipedia: “The street Drury Lane is also where The Muffin Man lives as mentioned in the popular nursery rhyme. It is not known whether the song refers to Drury Lane in London or another town.”

Well that’s not very helpful Wiki!  Oh well, I guess I’ll just keep pretending that I’m the Muffin Man and we’ll just change the lyrics to “who lives on Little Leopard Lane!”

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour to make this recipe gluten-free.

Blueberry Cream Cheese Muffins with Chocolate Crumble

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 15 muffins

Blueberry Cream Cheese Muffins with Chocolate Crumble

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup brown sugar
  • 3 oz cream cheese
  • 1 tbsp vanilla
  • 2 tbsp honey
  • 2 eggs
  • ¼ cup butter (melted)
  • ½ cup coconut milk
  • 1 cup fresh blueberries
  • Chocolate Crumble
  • 1/3 cup brown sugar
  • 2 tbsp cocoa
  • 2 tbsp flour
  • 1 tbsp cold butter

Instructions

  1. Begin by combining the flour, baking powder, cinnamon, nutmeg, salt and brown sugar in a small bowl.
  2. In another bowl, blend together the cream cheese, honey and vanilla.
  3. Mix in the eggs, then the melted butter and coconut milk.
  4. Next, add the flour mixture.
  5. Combine well, then lightly stir in the blueberries.
  6. Fill muffin cups 3/4 full.
  7. Place into the oven at 350° for 5 minutes.
  8. In the mean time, make the chocolate crumble by combing the brown sugar, cocoa and flour.
  9. Next, fold in the cold butter and mix into a coarse crumble (easiest way to do this is to get a little messy and use your hands!)
  10. Remove the muffins from the oven and top with the chocolate crumble.
  11. Place back into the oven for 13-15 minutes, or until the crumble is crisp and blueberries are bubbling.
  12. Sprinkle with a little powdered sugar.
http://whitneybond.com/2013/01/14/whats-for-brunch-blueberry-cream-cheese-muffins-with-chocolate-crumble/

Cranberry Pomegranate Waffles

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Oh how I love thee, Cranberry Pomegranate Waffles, let me count the ways!

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This amazing creation came together from a few different sources. I first had the idea to combine the two fall fruits into mini pies, then I got hungry for breakfast and my pies almost became pancakes, then I saw my belgium waffle maker sitting in the corner of a cabinet collecting dust, and that’s how my pancakes became waffles!

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And here it is, in all it’s glory, the waffle maker I purchased while living in the dorms at San Diego State.  Yes, I owned a waffle maker in the dorms.  Yes,  I was the only person in the dorms with a waffle iron. Yes, I used to make chocolate chip waffles in the dorms and you could smell them all the way at the other end of the floor.  I had college kids coming out of the woodwork to get in on those chocolate chip waffles!

Pretty sure I was breaking all kinds of rules by having a waffle maker in my dorm room, but those chocolate chip waffles were so worth it! What can I say?  I like living on the edge 😉

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Ingredients (makes 8 waffles)

  • 1 1/2 cups flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup coconut milk (or regular milk, whatever your preference!)
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tbsp butter (melted)
  • 1/2 pomegranate (juice and seeds)
  • 1/2 cup cranberries

Begin by combining the flour, sugar, baking powder and salt in a small bowl.

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Next, whisk together the egg, milk, honey, cinnamon and butter in a medium bowl.

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Next, add the dry ingredients into the wet ingredients and mix well. Fold in the cranberries, then add the juice and seeds of the pomegranate.

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Now the batter is ready to go!  Pour it into the waffle maker and let it do its thing!

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Open it up and boom, delicious-town awaits you!

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These would be perfect to make on Thanksgiving or Christmas morning. You can make as much batter as you need for 4 or 20 and let people make their own waffles as they arrive (or awake!)

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The fruit in these waffles is very tart, so I dusted them with cinnamon and powdered sugar to add some sweetness!

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I threw some extra cranberries on top for color, totally optional, but looks very pretty 🙂

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Pour a little butter on top…

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… and dig in!

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Click here for printer-friendly version: Cranberry Pomegranate Waffles

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free when traditional flour is substituted with a gluten-free flour. Coconut or brown rice flour would be great substitutions in this recipe!

Lemon Berry Muffins

Lemon, Strawberry, Muffins, Recipe, Breakfast, Brunch, Food, FruitBefore leaving on my Summer Adventure in May my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma.  Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.

I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!

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Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients (makes 9 muffins)

  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/2 cup butter (room temperature)
  • 2 eggs
  • 2 lemons (juice and zest)
  • 1/2 cup strawberries (sliced)

Start by combining the flour, baking powder and salt in a small mixing bowl.

flour, baking powder, salt, mix, batter, muffins, recipeNext combine the butter, sugar, milk and eggs, then add in the flour mixture.

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lemon, strawberries, berry, muffins, batter, breakfast, recipe, brunch, food Fold all the ingredients together then spoon into the muffin pan.

lemon, strawberries, berry, muffins, batter, breakfast, recipe, brunch, foodPlace in the oven at 350° for 25-30 minutes.  Remove when golden and cooked through.

lemon, strawberries, berry, muffins, batter, breakfast, recipe, brunch, foodThe great thing about the stoneware is that the muffins cook evenly from top to bottom and slide out easily with no muffin liners needed.

Lemon, Strawberry, Muffins, Recipe, Breakfast, Brunch, Food, FruitThese are easy to make for breakfast any day of the week!

Lemon, Strawberry, Muffins, Recipe, Breakfast, Brunch, Food, FruitForget traditional blueberry muffins, there’s a new berry muffin in town 🙂

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Click here for printer-friendly version: Lemon Berry Muffins

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute the flour for a gluten-free flour alternative to make this dish gluten-free.

Passion Fruit Poppy Seed Muffins

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunchThis Saturday my friend hosted a girls brunch and shop-a-rama.  It’s an event where every girl brings a bag of clothes, jewelry, shoes, purses, etc. that they are no longer using and swaps with their friends for some new-to-you items.

Pair the swap shopping with brunch and mimosas and you’ve got a winning Saturday morning!

Being the resident food blogger I wanted to bring something fun and delicious to the brunch portion of the day.  I had these delicious little passion fruits from the farmers market just waiting to be eaten up!  I decided to turn them into mini muffins for the event.

I added poppy seeds to the muffin mix and used coconut milk instead of regular milk to add an extra touch of sweetness, I then topped the muffins with toasted coconut for a little crunch and a beautiful presentation!

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The result was a sweet, tart, tropical muffin that was a hit at the swap-a-rama!

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Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 3 cups flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 cup coconut milk
  • 2 eggs
  • 1 tsp vanilla
  • 4 large passion fruits
  • 1 tbsp poppy seeds
  • 1/4 cup shredded coconut

Start by combining the flour, baking powder and salt in a small bowl.

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In a large mixing bowl combine the butter and sugar with a hand mixer.

passionfruit, poppy seeds, muffins, mini, coconut, recipe, hand mixer, paddlesOr in my case attempt to use a hand mixer to combine the butter and sugar, then experience an epic fail when the $10 Toastmaster hand mixer you’ve been using for 9 years finally decides to bite-the-bullet, take-the-plunge, give up on mixing, pureeing and blending and die.

I’d like to take a minute to remember all the good times I’ve had with this hand mixer over the last decade… and I’m over it, off to Target to buy a new one!

Now back to the muffins. Next add in the eggs, vanilla and coconut milk.

passionfruit, poppy seeds, muffins, mini, coconut, recipe, eggs, milkI literally hand-mixed the batter using the mixer paddles, but you may go right on ahead and electronically blend that together.

Next add in the flour mixture.

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Passionfruit is really easy to work with, you simply cut it down the middle, open it up and scoop all the pulp and seeds right into the batter.

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunch, batterNext, add in the poppy seeds.

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunch, mixMix them in with a spatula then transfer the muffin batter to a large Ziploc bag. This makes it much easier to make mini muffins or even traditional size muffins by simply piping the batter into the muffin tins, rather than trying to spoon it in.

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunch, piping bagI placed mine in the refrigerator for the night so that all I had to do when I woke up Saturday morning was pipe the batter into the muffin tins and bake. This is an option if you want to do most of the work at night and hit that snooze button a couple extra times in the morning 🙂

When ready to bake the muffins, cut a small hole in the corner of the Ziploc bag and pipe the batter into each muffin tin a little more than 3/4 of the way full.

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunchNext, top each muffin with a couple of shreds of coconut and place in the oven at 350° for 15-18 minutes.

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They are done when the coconut is slightly toasted and a toothpick inserted through the center of a muffin comes out clean.

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I also got this awesome tip from blogger BB A La Carte to place a baking sheet (or stone) under the muffin tin so that the bottoms of the muffins don’t get brown…. and it worked perfectly!

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunch, baking techniquesNow these delicious and oh-so-cute mini muffins are ready to go to any brunch party or straight to your kitchen table for a delicious breakfast treat!

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunchA mason jar is a cute way to transport the muffins or store leftovers!

passionfruit, poppy seeds, muffins, mini, coconut, recipe, breakfast, brunch, mason jarIf you have any extra passion fruits lying around simply cut them open and scoop a little fresh pulp right on top of the muffin for an extra fresh and tart treat!

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Click here for printer-friendly version: Passion Fruit Poppy Seed Muffins

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free when traditional flour is substituted with a gluten-free flour. I would recommend trying coconut flour as it would complement the hints of coconut already in the recipe.

Cinnamon Sugar Crepes

I was always too intimidated to make my own crepes. Will they be thin enough? How will I flip them? But on Fathers Day I got up the courage to make them… for my Mom!  Yes, it seems a little backwards, but my Mom (the picky eater) doesn’t like eggs and since I was making the Farmers Market Mini Egg Omelets for my Dad, I wanted Mom to be able to join us for brunch, thus I added the crepes!

Total Time: 20 minutes

Ingredients (makes 8 crepes)

  • 1 1/2 cups flour
  • 2 tbsp sugar (divided)
  • 1/2 tsp baking powder
  • 2 cups milk
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbsp butter (divided)
  • 2 tsp cinnamon (divided)

Start by mixing the flour, baking powder, 1 tbsp sugar and 1 tsp cinnamon in a small mixing bowl.

In a separate bowl melt 2 tbsp of butter and add the vanilla, milk and eggs.

Combine the wet and dry ingredients together and mix well until all lumps are gone.

Pour a small amount of batter into a skillet heated to medium temperature, lift and turn the skillet to thin out the batter.

After 2-3 minutes use a spatula around the edges to loosen it up, then flip.

Remove from the skillet and spread each crepe with the additional tablespoon of butter.  Mix together the additional tbsp of sugar and tsp of cinnamon and sprinkle on top of the crepe.

Ready to serve for your favorite Dad (or Mom!)

Click here for printer-friendly version: Cinnamon Sugar Crepes

♣ Vegetarian Option: This recipe is vegetarian.

Farmers Market Mini Egg Omelets

When leaving the Caprino Royale goat farm, the owners handed me a half-dozen fresh eggs from their chickens. I knew I had to make these the star of a new dish, and what better time to make a new star dish than Fathers Day! I also visited the Farmers Market in my hometown of Edmond, OK before the big brunch.

While it was a bit smaller than the Los Angeles Farmers Markets I’m used to I did get some beautiful vegetables to use with my farm fresh eggs! I combined eggplant, red onions and green tomatoes for a miniature egg dish packed with flavor!

Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients (makes 9 mini omelets)

  • 1 large eggplant (peeled and diced)
  • 1 tsp olive oil
  • 1/2 red onion (diced)
  • 1 jalapeño (de-seeded and diced)
  • 6 eggs
  • 1/4 cup milk
  • 1 tbsp parmesan cheese
  • 1 tsp black pepper (divided)
  • 1 tsp salt (divided)
  • 1 tomato (chopped)

Start by cooking the eggplant in olive oil, 1/2 tsp of pepper and 1/2 tsp salt.

After 3-4 minutes add the jalapeño and onion.

While the vegetables are cooking down prepare the egg mixture.

Those are some beautiful fresh eggs there!  Now add in the milk, parmesan cheese and additional salt and pepper.

Next add the chopped green tomatoes to the mixture.

At this time the vegetables should be cooked down.  Spray a muffin tin with cooking spray for easy removal of the mini omelets. Place a small amount of vegetable mixture in 9 spots of a muffin tin.

Fill approximately 1/3 full.

Next, add the egg mixture to each.

Place in the oven at 350° for 35-40 minutes or until egg is cooked through.

Use a small knife around the edges to remove the mini omelets and serve.

I served mine with cinnamon sugar crepes.

Click here for printer-friendly version: Farmers Market Mini Egg Omelets

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is Gluten-Free.

Blueberry Strudels

This recipe was originally inspired by my girl Claire Robinson on 5 Ingredient Fix. I added a couple of ingredients, substituted the butter for olive oil (to make it vegan) and voila, Little Leopard Books Blueberry Strudel was born!

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients (makes 3 strudels)

  • 1 cup blueberries (frozen – not thawed, or fresh)
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp cornstarch
  • 6 sheets phyllo dough
  • olive oil cooking spray

Start by placing the first 5 ingredients in a small skillet and bring to a boil.  Reduce heat and allow to simmer for 5 minutes.

Set to the side and allow to cool.

Prepare the phyllo sheets by spraying each sheet with olive oil cooking spray, stack and repeat until all sheets are coated.

Place the blueberry mixture in three sections in the middle of the phyllo dough, like so ↓

Slice the phyllo dough into the 3 rectangles and begin by folding in the long edge of the first strudel.

Next, fold in the opposite long edge.

Next fold in the two sides.

Then flip over so seam side is down and repeat the above steps on each strudel.

Don’t mind the ugly stepsister of strudels in the back, phyllo dough is very delicate and flakey and this one got a little OOC (out of control) but it will bake up just fine!! Now get baking at 400° for about 15 minutes.

See, I told you it would be just fine 😉

Now lets slice in to that yummy blueberry-ness!

Click here for printer-friendly version: Blueberry Strudels

♣ ”Add the Meat” Option: This recipe is vegan, if you’re craving some protein, add a side of crispy bacon to these delicious strudels!

Cornflake Crusted French Toast

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I’m so excited to share this recipe with you all for 3 reasons:

  1. I love brunch!
  2. I love french toast!
  3. This recipe was inspired by my favorite brunch spot in LA, Blu Jam Cafe!

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Total Time: 15 minutes

Ingredients (makes 8 slices french toast)

  • 1/2 cup milk
  • 2 eggs
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • 2 cups corn flakes
  • 1/2 french loaf (cut into 8 slices)

Start by placing the milk, eggs, vanilla and cinnamon in a shallow bowl.

Whisk well.

In another shallow bowl, add the corn flakes and crush well. Now you could use some fancy mechanism for this, or you could use my method…

Yes, the technical term for this is called “hand crushing”, it’s super fancy y’all!

Now, slice the bread and everything should be ready for your corn flake french toast making experience!

Start by placing each slice of bread in the egg mixture.

Soak each side for about 15 seconds.

Then coat each side with the corn flakes.

Next, add each slice to a skillet coated with cooking spray.

Cook for 3 minutes on each side then flip!

Move to a platter and serve!

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I served mine with a homemade Grape Puree:

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients (makes 1 cup puree)

  • 1 pound purple grapes
  • 3 tbsp butter (cut into small cubes)
  • 1/2 cup sugar
  • 1 tbsp ground cinnamon
  • 1 tsp grated nutmeg
  • 1 tbsp lemon juice

Start by removing the grapes from their stems and rinse them well.

Place the grapes in an oven safe dish with the butter, sugar, cinnamon and nutmeg.

Place in a 450° oven for 25-30 minutes or until grapes begin to burst.

Add the lemon juice then puree with a hand mixer or immersion blender.

Allow to cool, then serve on the side of french toast for dipping.

What a fun twist to a traditional brunch favorite!

Click here for printer-friendly versions: Cornflake Crusted French Toast and Grape Puree

♣ Vegetarian Option: This recipe is vegetarian.

Bacon Maple Muffins with Brown Sugar Crumble

Bacon Maple Brown Sugar Muffins

Bacon. Maple Syrup. Brown Sugar. Three things that when combined equal serious tummy satisfaction!

Maple Muffins with Brown Sugar Crumble

I’ve had bacon maple donuts before, but decided to skip the frying and turn these goodies into bacon maple muffins! Then I decided, why not add my favorite sweet ingredient, brown sugar, to take these muffins over the top!

Bacon Maple Brown Sugar Muffin Ingredients

Ingredients

  • 6 slices cooked bacon (crumbled)
  • 2 cups and 2 tbsp flour (separated)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 2/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp butter

Preheat the oven to 350°.

Start by combining 2 cups flour, baking powder and salt in a small bowl.

Bacon Maple Muffin Recipe

Next combine the vegetable oil, milk and egg in a large mixing bowl.

Bacon Maple Muffin Recipe

Whisk together, then add the maple syrup.

Bacon Maple Muffin Recipe

Next add the flour mixture.

Bacon Maple Muffin Recipe

Mix together.

Bacon Maple Muffin Recipe

Crumble the bacon and add to the batter.

Bacon Maple Muffin Recipe

Mix the bacon in then spoon the batter into lined muffin tins.

Bacon Maple Muffin Recipe

I doubled the recipe and made half large and half mini muffins!

Mini Bacon Maple Muffins

Prepare the brown sugar crumble by combining the sugar, 2 tbsp flour and cinnamon in a small mixing bowl.

Mini Bacon Maple Muffins with Brown Sugar Crumble

Fold in the butter and use your hands to mix into a course crumble.

Mini Bacon Maple Muffins with Brown Sugar Crumble

Sprinkle the mixture on top of the muffins.

Mini Bacon Maple Muffins with Brown Sugar Crumble

Place into the oven for 18 minutes (15 minutes for the mini muffins).

Bacon Maple Brown Sugar Crumble Muffins

I am completely obsessed with the way these muffins turned out!  I just love the way the crispy brown sugar shines on top of these amazing bacon maple filled muffins!

Bacon Maple Brown Sugar Muffins

Oh and the mini version of these muffins were so totally adorable!

Mini Bacon Maple Brown Sugar Muffins

♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.

♦ Gluten Free Option: Substitute Premium Gold Gluten Free Flour to make this recipe gluten-free.

Bacon Maple Brown Sugar Muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 9 large or 36 mini muffins

Bacon Maple Brown Sugar Muffins

Ingredients

  • 6 slices cooked bacon (crumbled)
  • 2 cups and 2 tbsp flour (separated)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 2/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp butter

Instructions

  1. Preheat the oven to 350°.
  2. Combine 2 cups flour, baking powder and salt in a small bowl.
  3. Combine the vegetable oil, milk and egg in a large mixing bowl.
  4. Whisk together, then add the maple syrup.
  5. Add the flour mixture and combine well.
  6. Crumble the bacon and add to the batter.
  7. Mix the bacon in then spoon the batter into lined muffin tins.
  8. Prepare the brown sugar crumble by combining the sugar, 2 tbsp flour and cinnamon in a small mixing bowl.
  9. Fold in the butter and use your hands to mix into a course crumble.
  10. Sprinkle the mixture on top of the muffins.
  11. Place into the oven for 18 minutes (15 minutes for mini muffins).
http://whitneybond.com/2012/03/19/whats-for-brunch-bacon-maple-brown-sugar-muffins/

Strawberry Pancakes with Cream Cheese Syrup

Fluffy Strawberry Pancakes are filled with fresh, juicy strawberries and drizzled with sweet, delicious cream cheese syrup in this perfect brunch recipe made in under 30 minutes!

Fresh Strawberry Pancake Recipe

I am having a serious debate with myself right now about what my favorite time of the year is. Strawberry season or football season? It’s still a toss-up but strawberry season is making me overjoyed at the moment!

Strawberry Pancake Recipe

One of the many benefits of living in Southern California is the year round fresh produce, but there are still seasons when certain produce is more readily available and inexpensive than other times! We’re just stepping into the peak Strawberry Season where the berries are bigger, brighter and more succulent than ever!

Fresh Strawberry Filled Pancakes

I’ve decided to take full advantage and use them in every recipe possible!  Brunch this weekend was Strawberry Pancakes. Not only did we have pancakes, we had Cream Cheese Syrup.  Yes, that is an actual thing. And if not, I just made it happen!  You’re welcome 😉

Strawberry Pancakes with Cream Cheese Syrup Ingredients

Ingredients (Strawberry Pancakes)

  • 1 1/4 cups flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup milk
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 tbsp unsalted butter (melted)
  • 1 pint strawberries (sliced)

Cream Cheese Syrup

  • 4 oz cream cheese
  • 1/4 cup milk
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

Prepare the pancake batter by combining the flour, sugar, baking powder and salt in a small mixing bowl.

Strawberry Pancake Batter Recipe

Next, combine the egg, milk, vanilla and honey in a medium mixing bowl.

Strawberry Pancake Batter

Add in the dry ingredients, stir to combine, then add the melted butter. Next, add in those delicious, juicy strawberries!

Fresh Strawberry Pancake Batter Recipe

Gently fold the strawberries into the pancake batter.

Heat a griddle or large skillet to medium and spray lightly with cooking oil.

Pour the pancake batter by 1/4 cup onto the griddle.

Fresh Strawberry Pancake Recipe

Wait for the pancakes to be covered with small bubbles, then flip!

Fresh Strawberry Pancake Recipe

While the pancakes are cooking, prepare the Cream Cheese Syrup.  (Yes it tastes as decadent as it sounds!)

Combine all of the ingredients in a small mixing bowl.

Cream Cheese Syrup Recipe

Use an electric hand mixer to combine ingredients until a syrup consistency forms.

Cream Cheese Pancake Syrup Recipe

Drizzle the syrup atop the pancakes and serve to your brunching delight!

Strawberry Pancakes with Cream Cheese Syrup

Warning: they are addicting!

Fresh Strawberry Pancakes with Cream Cheese Syrup

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use Premium Gold Gluten Free Flour to make this recipe gluten free.

Strawberry Pancakes with Cream Cheese Syrup

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 8 \"silver dollar\" pancakes

Strawberry Pancakes with Cream Cheese Syrup

Ingredients

    Strawberry Pancakes
  • 1 1/4 cups flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup milk
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 tbsp unsalted butter (melted)
  • 1 pint strawberries (sliced)
  • Cream Cheese Syrup
  • 4 oz cream cheese
  • 1/4 cup milk
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

Instructions

  1. Prepare the pancake batter by combining the flour, sugar, baking powder and salt in a small mixing bowl.
  2. In a medium mixing bowl combine the egg, milk, vanilla and honey
  3. Add in the dry ingredients, stir to combine, then add the melted butter.
  4. Next, add the sliced strawberries.
  5. Gently fold the strawberries into the pancake batter.
  6. Heat a griddle or large skillet to medium and spray lightly with cooking oil.
  7. Pour the pancake batter by 1/4 cup onto the griddle.
  8. Wait for the pancakes to be covered with small bubbles, then flip.
  9. While the pancakes are cooking, prepare the Cream Cheese Syrup.
  10. Combine all of the ingredients in a small mixing bowl.
  11. Use an electric hand mixer to combine ingredients until a syrup consistency forms.
http://whitneybond.com/2012/02/27/whats-for-brunch-strawberry-pancakes-with-cream-cheese-syrup/

Note: This page contains affiliate links. I only link to products I use & love!

Spinach, Goat Cheese and Bacon Frittata

A bag of spinach, a carton of eggs and a package of bacon, what to do, what to do?? It’s sounding like my Italian ancestors version of an omelet is about to happen!  Yes, if you were wondering what exactly a frittata was or what the difference between a frittata and quiche were, you are not alone!  So in the simplest terms: a quiche has a crust (usually) and more liquid than egg, where as a frittata has more egg than liquid and no crust, there it is!

So whether you just learned your fun fact of the day or not, you’re about to dive into a delicious recipe for this Italian crust-less egg dish!

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (serves 4)

  • 6 slices bacon
  • 8 eggs
  • 1/4 cup milk
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp olive oil
  • 1/2 onion
  • 1/2 red pepper
  • 3 cups spinach
  • 2 oz goat cheese
  • 1 avocado

Start by frying up the bacon.

Don’t mind those extra couple slices of bacon.  Those are for…. someone 😉 Fry until crispy then drain the grease, crumble and mix together with the eggs, milk, salt and pepper.

Next, heat the olive oil in a sauté pan and add the onion and red bell pepper.

Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.

I know that looks like a LOT of spinach, but I promise it will cook down!

See, I promised 🙂

Next, add in the egg and bacon mixture.

Let cook for 2 minutes then crumble the goat cheese on top.

These chunks of goat cheese add an amazing creamy surprise in the middle of the Frittata!  Now cook on the stove for 5 minutes, then move into the oven to finish cooking at 400° for 10 more minutes.  Remove from the oven and voila!

I sliced the Frittata into pieces, topped with avocado and served with homemade rosemary focaccia bread!

Click here for printer-friendly version: Spinach, Goat Cheese and Bacon Frittata

♣ Vegetarian Option: Omit the bacon.

♦ Gluten Free Option: Omit the rosemary focaccia bread.