Bren and I went out to breakfast the other week, which is rare for us since we usually just sleep in and stay home. We’re more likely to go out for lunch than anything else, but this place is only open for breakfast and AMAZING. It’s a cute little breakfast/lunch place that’s called the Breakfast Club. We’re super lucky that it’s less than 10 minutes away from us. Bren ordered these almond raspberry pancakes that were over the top delicious and I knew we’d be making them ourselves.
That’s how these babies were born. We added almond extract and slivered almonds to our pancake batter and they were a match! The raspberry sauce, while being delicious (think raspberry jam) is a bit thicker than what they had at the restaurant, but I don’t mind. The raspberry sauce is super easy to put together, and you could even make it ahead of time. This lets you sleep in just that much more on your Sunday mornings!
These are the perfect way to treat yourself on weekend mornings! You could even throw a bit of powdered sugar or whipped cream on top if you want. To me, the raspberry sauce was the perfect compliment. Giving it just a hint of sweetness with a nice subtle tartness. I’ll definitely be making these again.
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I bought a bunch of lemons and wasn’t quite sure what I wanted to do with them. I almost made another curd, but we had leftovers for so long that I wasn’t that tempted. One Saturday, I wanted cinnamon rolls without the cinnamon. So, I subbed the cinnamon for lemon and then made these sweet rolls.
The dough base is the same as my other chocolate chip cinnamon rolls. For the filling, you’ll need the juice from one lemon and sugar. You don’t need the butter that is called for in the other recipe. My first time making them, I tried using the melted butter plus the sugar with lemon juice. It was waaay to liquid-y and the filling slipped out faster than I could roll it. The filling was tasty but most ended up on the counter rather than inside the rolls. With just the juice and sugar, the filling doesn’t leak too much (though I still had a small bit coming out of the seams).
The glaze is definitely necessary with these rolls as it gives it not only another dose of the lemon flavor, but also helps to keep the rolls from being too dry. Normally, I’m give or take some frosting. I mean, I love it and usually add it, but if you wanted to you could leave it. For this one though, I wouldn’t leave without it. If you didn’t want the glaze itself, you could swap for a more cream cheese like frosting. These are a nice alternative to the traditional cinnamon rolls.Add a comment
It’s my birthday week and I’m starting it off with a bang! I am so in love with this french toast, I don’t think I can have it any other way. Ok, now I’m just getting ahead of myself, but this is seriously good. We’ve had it twice this week, and I can’t wait to have it again tomorrow.
It all started with a loaf of bread and some basil that my parents gave me. I’ve been wanting to make another type of french toast for a while now, but haven’t been sure what exactly I wanted to do. We had a loaf of the fluffy white bread from the Japanese market in our freezer when my parents gave me some fresh basil from their garden. After remembering that we had frozen strawberries in the freezer, I knew what I wanted to do.
The beauty is that you can use either fresh or frozen strawberries. If you’re using frozen, you’ll just have to heat them up a bit in the microwave. It’s so easy to put together, and has a super fresh flavor from the basil. I got the idea from seeing so many balsamic strawberry recipes. I didn’t want to get that crazy, but I did want to put the two flavors together. This french toast couldn’t be any more perfect for summer. I’m not sure why it ever took me so long to try this before. What a great way to begin the birthday week!
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I know I’ve said this before, and I’m sure that I’ll say this again, but at the risk of sounding like a broken record, these cinnamon rolls are super easy to make and blow my mind. I know that I’ve said “I can’t believe that such and such was so easy to make” for just about everything since Bren told me that’s what I always say, but these really are pretty easy. I didn’t change too much from the original recipe that you can find here (of course another amazing recipe from Sally’s Baking Addiction), but I did use white whole wheat flour and then threw in some chocolate chips.
These cinnamon rolls are dangerous. I made a batch of them on Saturday and they were gone by Sunday. So of course I made a whole new batch. Is it wrong to like eating these so much after a run!? I hope not. I’ve got just under a month to go before my first 5k. I’m both excited and nervous for it and I hope I’m ready.
I don’t recommend trying to make these for breakfast since you’ll need to wait at least an hour for them to rise (unless you want to get up really really early and that’s just not my idea of fun). You could make them up the night before and then let them warm up in the oven the next morning. That would be delicious! I just ate mine for dessert.
I know it sounds like a lot of things, and looks like a lot of steps, but these really are very simple. I do hope you aren’t intimidated and give these a try. There isn’t much better than warm fresh and soft cinnamon rolls…except for cinnamon rolls with chocolate chips added in.Add a comment
This was not planned. I had something else entirely in mind for you today, but this happened instead. And I’m glad it did. It has been far far far too long since I’ve made a muffin, and these have satisfied this craving and more. The chocolate chips are nice and melty and the dried cherries give that hint of sweet/tartness that just makes these muffins crazy addicting. You need to make them to believe me. Go ahead. I’ll wait…
So have you made them yet? What? No??!! Alright, I’ll give you some time to round everything up. These muffins are soft and fluffy. The brown sugar gives it a bit of moistness and richness, the white whole wheat flour makes you feel like you’re being healthy, and the chocolate chips (which is what this really is all about) gives you that decadent feeling. You could totally make these with either all dried cherries or all chocolate chips, but I really do like the combination. I mean, it’s almost like having a chocolate covered cherry inside a muffin.
I’ve been eating these for breakfast, but I hope you don’t judge too much that I originally made them for dessert. There’s just something about having dessert for breakfast that feels so bad and so good at the same time.
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