These pumpkin scones are doused in caramel glaze. They are soft and pillowy, spicy and sweet. They are nothing like the dry, crumbly scones I’m sure you have had in the past. They are a perfect breakfast (or dessert) for brisk fall days. I hope you aren’t tired of pumpkin yet because these are a must-try! Read more
Summer meets fall…breakfast meets dessert…these pancakes are everything! Big juicy blueberries and candied maple pecans fill and top golden brown pancakes to make my favorite pancakes (and possibly favorite breakfast) ever!
These muffins are packed full of berries—a berry in every bite! The flour used for these is comprised entirely of gluten-free oats. You would think they would be dense, but they come out of the oven nice and fluffy. The sweet and tart lemon sugar topping pairs perfectly with the sweet and tart berries inside. These are a great weekend morning welcome into spring!
Yeah, egg salad is kind of boring, but this one is the best! So good you can have it a couple times a week, like my husband does. And it’s made with Greek yogurt instead of mayonnaise, which makes it a little bit lighter-tasting and healthier than your regular ol’ egg salad. And it’s more tangy, too, which I think pairs perfectly with the mustard (and you know how much I love mustard). I may be a bit biased though, because…
I don’t like to think of these as gluten-free muffins; I prefer to think of them as muffins that just happen to be gluten-free. If you have ever tried commercially produced gluten-free muffins, cakes, or other bready foods, you might be inclined to skip these muffins. Trust me, don’t! These are the opposite of crumbly, rock-hard, bricks that you sometimes find in gluten-free stores or bakeries. These babies are fluffy, light, and super moist. I am gluten’s #1 fan and even I don’t miss it in these muffins. Read more