I know I’ve said it before, but I’m really not big on breakfast. I mean, I love it… but I love sleep more. I’d rather spend an extra 10 minutes in bed and grab a yogurt or a muffin to eat at my desk than make myself some toast or an egg.
I wasn’t planning on posting a breakfast – or a baked good – again so soon, but I made these mini apple cinnamon french toast casseroles on Sunday and I couldn’t wait to share them. I’ve been eating them for breakfast all week – all they need are 30 seconds in the microwave! The maple syrup is baked right in, so you don’t need to top them with anything extra. (Although a little cream poured over top? Heaven.)
I’ve had it with puny little homemade muffins that take 2 bites to eat. When I want a muffin, I want an oversized bakery-style treat that’s soft and fluffy with a big, golden brown top – and I want to eat it for breakfast without feeling guilty. These raspberry-chocolate chip muffins definitely fit the bill. They’re stuffed with all sorts of good stuff like fresh berries, dark chocolate, oats, and tangy Greek yogurt, and crowned with delicious streusel.
Holiday baking time is here! I’ve been craving cinnamon buns like crazy lately, but given that its the season of cookies, cakes, and everything sweet, all of that sugar didn’t seem like the best idea. Instead, I made these cherry and eggnog breakfast buns. I used a combination of whole wheat pastry flour and bread […]
Before we get to these cookies, I’d like to make an announcement: my rockstar of a husband, Shawn, officially lost 75 pounds! As I’ve mentioned before, we both recommitted to Weight Watchers over the summer and he’s been killing it. I promised/threatened that I would post here when he lost 75 pounds, and he did! I’m so proud of him!
It’s kind of ironic that this announcement just happens to coincide with a post about an indulgent recipe like this one, but it’s just further proof that you can eat food that tastes great and still be healthy/lose weight.
With that said, back to the cookies…
If there’s one thing I’ve been more obsessed with than brussels sprouts lately, it’s maple. It all started with a drive to Vermont to take in the foliage. Along the way, we stopped at one of our favorite chocolate shops, and I picked up a small package of maple shortbread cookies and the most adorable little jug of syrup I’ve ever seen. Since then, it’s pretty much been all maple all the time.
When it came time to pick a recipe to make for this month’s secret recipe club, I crossed my fingers and hoped to find something maple-y. Success! These maple pecan scones from Baking & Creating with Avril fit the bill perfectly, and they’re delicious to boot!