I am about to drop the easiest waffle recipe you will ever see. And, considering it feels all fancy being ombre and all, it will seem even easier. Enter: box cake mix waffles!
Yep, today, I’m going to teach you how to make box cake mix waffles. I’m not even really teaching you, I’m just showing you that it works. And the result is some super cute pink and red waffles for your Valentine’s and Galentine’s Day celebrations!
Don’t you just love granola? Such a good snack, or over yogurt for breakfast, or even with some really cold almond milk over it. Granola and me, we’ve got a thing going. This granola has been one of my favorites recently – totally have this one on repeat and have made it so often I’ve found the need to give jars of it away. This gal does not need to be eating granola at every meal, ya know?
I love a fruity, bright flavor this time of year, especially after such brutally cold weather last week! If I turned my back to the windows, stood in front of the heater, and took a bite of this granola with a little (almond) milk, I almost felt like it was spring. Almost.
For the yogurt parfaits, I added a little bit of strawberry jam between the layers, which I felt really pulled the whole parfait experience together. The sweetness of the jam complimented the plain greek yogurt and elevated the granola with just a bit more sugar. I also used a combination of plain greek yogurt and strawberry greek yogurt, which honestly just looked pretty! Sometimes you just have to do it because it looks prettier, right?!
I have to be honest with you about this sheet pan quiche recipe – it was born out of necessity; a necessity to not cut pie slices because I’m just awful at it. I almost never get even slices and it just drives me nuts! But this experiment had a happy result – I love the egg-to-crust ratio of this quiche!
This lovely little quiche made it straight onto this year’s Galentine’s Day brunch menu! I think this flavor combo might just be my favorite, but you know what I’m going to say here, right? You-do-you-boo! You can put anything in a quiche. One of the many reasons I love it – you don’t really need a recipe. It’s a non-recipe-recipe!
Happy World Nutella Day! This week, we’re talking allBlackberry Croissant Bake about recipes for Galentine’s Day and what Galentine’s Day celebration would be complete without Nutella?! And hot damn do I have a good recipe for you. This one is a little riff off the from a few months ago and is just as to-die-for as the OG. But I might love this one more, especially in this season of chocolate.
I love the way the savory nature of the croissants plays off the nutella custard in this – it balances the sweetness of the Nutella. Once this came out of the oven and was dusted with powdered sugar, I couldn’t believe I even considered adding banana or strawberries to this dish. It really is perfect just the way it is!
I also have to tell you – it’s really great hot out of the oven, and good at warm temp, and surprisingly still delicious cold. I may or may not have had this for dinner last night. I’ll never tell.
I want you to know that this is the greatest thing I’ve ever made. And now, this can be the greatest thing you ever make. This croissant bake is good, like, stupid good. Like oh-my-god-I-could-eat-it-every-day-but-then-my-jeans-would-never-fit-again, good.
First of all, it smells heavenly, from the oven, to the table, to every single bite. And then. Then you bite into it, and the top is crunchy and the inside is warm, and gooey, and bread pudding-like. It’s just. I mean. There really aren’t more words about this one. It’s just so freaking good.
The blackberries add such a divine extra to this – don’t skip them! You could substitute with blueberries, too. Maybe even strawberries. Or if we are really going to get crazy, substitute with a bunch of different berries!
This quick bread is one of my absolute favorites to make, mostly because every time I do my husband is super happy. It’s the little things, right? I get why he loves this one though. I don’t really make it often, but when I do, it’s always like, woah this is freaking good why don’t I make this more often? It’s the perfect balance of orange and cranberry and not too sweet and it’s so perfectly moist. I know, I hate that word too – gotta better one?
I mean can you even? Just look at those cranberries and those crumbs? Right after this, I’m warming up a slice in the oven and making a cup of coffee and relaxing.
Most of the ingredients you will have on hand to whip this up, with the exception, most likely, of the buttermilk. And after about 60 minutes, you’ll have the most delightful bread to share for breakfast or brunch or – let’s be honest – not share at all!