Salted Caramel Cinnamon Rolls are sweet, decadent and delicious, they’re made with canned crescent roll dough for a quick and easy breakfast or brunch recipe!
Mother’s Day is coming up in just 3 days! Have y’all been shopping yet? Go get your Momma something nice, you know, because she brought you into this world and all! 😉
I’m so excited because my Mom will be flying into San Diego tomorrow from Oklahoma for a quick one night stop on her way to Hawaii (lucky duck!) so while I won’t see her on Mother’s Day, at least we’ll get to have an early Mother’s Day celebration while she’s in town! And you better believe I’m making her these Salted Caramel Cinnamon Rolls!
This delicious twist on a gin mule combines tart grapefruit juice with sweet sparkling wine for a refreshing cocktail that’s also so easy to make!
You know when you meet someone and you instantly want to be best friends with that person?! That’s exactly how I felt when I met my friend Laura!
She’s a fellow blogger at Distillerista.com and the owner of the only craft destination distillery in California, You & Yours Distilling Co. in downtown San Diego. Needless to say, she’s a boozy boss lady, which I love! In addition to dominating in the distillery world, she’s also the sweetest person ever and so much fun!
Make easy layered cast iron skillet potatoes for the perfect brunch or dinner side dish, that’s both vegetarian and gluten free!
Hi guys, it’s Whitney here, updating this now classic blog recipe for Cast Iron Skillet Potatoes!
I originally introduced this dish in the summer of 2012 before I owned a cast iron skillet, while I was visiting my parents in Oklahoma. I started playing around with my Dad’s cast iron skillets and creating new recipes like this one for the, then very young, blog!
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
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, 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.