Breakfast · Meals · Savory

Savory Waffles with Prosciutto, Arugula + Over Easy Egg


Brunch: it’s technical definition is a late morning meal eaten instead of breakfast and lunch and categorized as a noun.

In my book, brunch is a verb. Done with enthusiasm and best when shared amongst friends. Weekends and brunch go together like coffee and chocolate, where adequate time can be spent enjoying all varieties of food sweet and savory.

I don’t have much of a sweet tooth, so savory dishes are my jam at any brunch table. This dish satisfies every tastebud – and can be tailored to anyone’s liking quite simply. The slight crunch of the nutty waffle (a perfect mix of almond, brown rice + teff flours) provides a perfect canvas to the peppery arugula, salty prosciutto + buttery yolk of the over easy egg. Top it with a pure maple syrup and you’ve hit every tastebud with a powerful punch.

Wether you enjoy this for breakfast, lunch, dinner or brunch – you’ll walk away both full and satisfied. Enjoy while sipping an iced coffee or Bloody Mary (I have my favorite recipe here.) Recipe yields three waffles.

Enjoy + happy brunching!


My kitchen companion perfecting her angles

For the waffles

  • 1 cup almond flour (I used Bob’s Red Mill)
  • 1/4 cup sprouted brown rice flour
  • 1/4 cup teff flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup whole milk (or unsweetened almond milk)
  • 1 tsp pure vanilla extract
  • 1 egg
  • 1/4 cup pure maple syrup

For the toppings (per waffle)

  • 1 egg, cooked over easy
  • 1/2 cup baby arugula
  • 2 pieces of prosciutto
  • Maple syrup for drizzling


  1. Preheat waffle grill to medium high heat.
  2. Mix all dry ingredients in a bowl and set aside.
  3. Whisk together all wet ingredients and stir into the dry mixture, making sure not to over mix.
  4. Generously spray the waffle maker with nonstick cooking spray. Pour 1/2 cup of the batter atop the bottom iron and cook until brown.
  5. Place waffles on a cookie rack if serving immediately, or place on a baking sheet in a preheated oven set to the keep warm temp.
  6. Cook the eggs over easy  (or fry if you’re not fond of the runny yolk, but note the yolk adds the creamy, buttery flavor that rounds out this dish nicely.)
  7. Top each waffle with the arugula, layer the prosciutto atop the arugula and finish with the over easy egg. Drizzle your preferred amount of maple syrup atop and enjoy!



Breakfast · Dessert

Dark Mocha Donuts {Gluten Free}


Their’s is a classic pairing, donuts + coffee; it’s only natural they joined to form a union, really. Adding chocolate to that union creates a trifecta made for mornings. I threw in sprinkles for good measure, and because my little ones love them. Who am I trying to kid? I love sprinkles just as much as every child alive.

These donuts are decadently rich, soft and airy as a cloud with just the right hint of coffee. Bizzy’s organic cold brew boasts a super smooth flavor profile and is the perfect addition to the recipe. I didn’t dilute the concentrate in the recipe, simply used it straight from the bottle.

Kid friendly, neighbor approved — I’m adding these lovelies to the routine for weekends, or just any time I need a chocolate + coffee union made in heaven. And no one will be the wiser that they are gluten free! Enjoy, and thanks for stopping by!

Recipe yields 12 donuts.



For the donuts:

  • 1 cup Almond Flour (I used Bob’s Red Mill)
  • 1/2 cup brown rice flour (same brand)
  • 1/2 cup organic cane sugar (I used Wholesome Sweet)
  • 3/4 tsp xantham Gum
  • 2 tsp baking powder
  • 1/3 cup dark chocolate cocoa powder
  • 3/4 cup Silk Dark Chocolate Almond Milk
  • 1/4 cup Bizzy’s cold brew concentrate
  • 1 tbsp pure vanilla extract
  • 2 organic eggs, room temperature + beaten
  • 1/3 cup canola oil

For the glaze:

  • 1.5 cup powdered sugar (I used Wholesome Sweet)
  • 3/4 cup Bizzy’s cold brew concentrate
  • 2 tbsp dark chocolate cocoa powder
  • Sprinkles should you be so inclined


  1. Preheat oven to 350.
  2. Add all dry ingredients to a large bowl and whisk until combined.
  3. Add the wet ingredients to the bowl and whisk until just incorporated. Do not overmix; the batter will be thick.
  4. Spray your donut pan (I used Nordic Ware) lightly with cooking spray + spoon the batter into each well, about 3/4 to the top.
  5. Bake 8-9 minutes. Remove + let cool 5 minutes before transferring to a cooling rack to cool completely.
  6. Mix the glaze and top while the donuts are still warm. Add sprinkles. Enjoy!


Breakfast · Meals

Gingerbread Pancakes


Pancakes are one of my girls’ absolute favorite meals and I’m always looking for new ways to add a little variety to them. While delicious all on their own, the basic pancake recipe is much like an empty canvas waiting for a touch of paint. Gingerbread for breakfast is my kind of art.

Christmas is just around the corner – which always leaves me thinking of growing up baking with family throughout the month of December. Some of those memories are most definitely the fondest – and my mom and grandma had a soft spot for gingerbread. My mom once told me it’s what she asked of my grandma to bring her in the hospital in the full heat of summer after delivering me: a full pan of gingerbread cake. Rightfully so, my grandma was the best baker around.

This is a fantastic way to wake up your loved ones on a cold winter morning! The flavors + aromas are delicious and sure to please any pancake aficionado in your home. Not overly sweet with all the right punches of spice and molasses…they’re bound to make Christmas morning sweeter as well.

Recipe yields 12 pancakes.


  • 2 cups all purpose, unbleached flour (I used King Arthur)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 2 cups whole milk
  • 1/4 cup molasses
  • 2 eggs
  • 1 tbsp pure vanilla extract
  • 3 tbsp brown sugar


  1. In a large mixing bowl, combine the flour, baking soda + powder, cinnamon, ginger, cloves & allspice together.
  2. In a separate bowl, whisk together the milk, eggs, vanilla, molasses & brown sugar until well combined.
  3. Combine the wet + dry ingredients until just incorporated. Do not over mix the batter or the pancakes will be tough. There will still be lumps in the batter.
  4. Heat a large pan or griddle to medium low heat.
  5. Ladle 1/3 cup of batter atop the hot surface, leaving 2 inches of space between each cake. Wait until bubbles appear across the top of the cake & the edges appear semi-cooked, approximately 2-3 minutes.
  6. Flip each cake over and resume the cooking 1-2 more minutes.
  7. Serve hot with a side of maple syrup – or for extra decadence with a side of cinnamon whipped cream (or both!)


Breakfast · Cookies · Dessert

Almond + Cookie Butter Biscotti

Almond + Cookie Butter Biscotti

Morning coffee is equal parts necessary + nostalgic for me, taking me back to my grandma’s kitchen growing up. Food and drink have a strong connection with memories and I like to make them sweet. Coffee can be wonderful on it’s own, but sometimes it calls for a companion. Biscotti being the natural partner.

I created this recipe 2 years ago during my pregnancy with my second daughter, and it remains a family favorite to this day. Baking these with her now on the outside, watching the crumbs fall off her cheeks and our older daughter covered in the melted chocolate made this recipe even sweeter.

These are incredibly simple + would make a fantastic gift for the upcoming holidays. I freeze mine to lengthen their lifespan + enjoying the extra crunch the freezing process provides. Dipped in a hot cup of coffee, surrounded by friends or family and making memories – these round out some of my most favorite parts of my morning (or afternoon) routine. Recipe yields approximately 24 biscotti, depending on the width of which you cut them.


  • 1 stick butter, room temp
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. almond extract
  • 1/2 cup cookie butter
  • 1.5 cups unbleached all purpose flour (I used King Arthur)
  • 1 cup whole wheat flour
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 cup chopped natural almonds, unsalted
  • 1/4 12 oz. bag of semi-sweet chocolate chips

Almond + Cookie Butter Biscotti Almond + Cookie Butter Biscotti Almond + Cookie Butter Biscotti


  1. Preheat oven to 300. Line two baking sheets with silpat liners or parchment paper.
  2. Cream together butter and sugar in Kitchen Aid mixer about 3 minutes, scraping down the sides when finished.
  3. Add eggs to butter mixture one at a time. Add almond extract and cookie butter and mix until blended.
  4. Add flours, salt and baking powder and mix until all ingredients are incorporated. Do not overmix. Stir in chopped almonds.
  5. Divide the dough in half and form two loaves, one on each baking sheet. Bake 40-45 minutes.
  6. Remove the loaves from the oven and slice into 3/4″ pieces with a sharp knife. Lay each biscotti on it’s side, leaving space between each piece.
  7. Return to the oven for 15-20 minutes, or until hardened.
  8. Melt the chocolate in the microwave or over a double boiler and drizzle atop each biscotti. Serve cooled or store in the freezer.

IMG_9060 Almond + Cookie Butter Biscotti

Breakfast · Dessert · Rolls

Pumpkin Spice Caramel Rolls

Whether you’ve followed me for a brief or long amount of time, you have read about my husband’s affinity for sweets. Rolls of the caramel or cinnamon realm specifically appeal to his love language, and quite frankly my love language for him beckons me to oblige his request for such simplicities – be it verbal or not. 

This week, Minnesota is showing off from a weather perspective. Indian Summer is here and folks all over the state are out enjoying the beauty of it all. They’re more than likely drinking some sort of pumpkin coffee drink, as well. It’s what we do in autumn, and we do it well. Truth be told, the PSL had a bit of inspiration for these beauties, in addition to my husband’s sweet tooth. I’d like to think these are a far more indulgent way to enjoy autumn and all things pumpkin, however. 

I had a good amount of leftover caramel sauce from my Caramel Apple Bread (find it a few posts back here) that I adapted from The Pioneer Woman and decided it to be a great fit for topping the rolls. You could also go a traditional cream cheese frosting route if you so choose.

I may even throw caution to the wind and bake these for Thanksgiving in lieu of a pumpkin pie. My instincts, paired with careful research with a one and four year old taste tester suggest it would be a wise decision. Happy autumn, from my kitchen to yours!


(For the Dough)

  • 1 1/4 cup warm water (not hot water, as it will kill the yeast)
  • 1/4 cup raw, organic honey
  • 1 packet quick rise yeast
  • 1/3 cup pure organic pumpkin
  • 3 cups AP unbleached flour, plus more for rolling the dough (I used King Arthur)
  • 1 1/4 cup whole wheat flour 

(For the Filling)

  • 1/2 cup pure organic pumpkin
  • 2 tbsp sugar
  • 2 tbsp cinnamon

(Sprinkle atop the rolls prior to rising)

  • 2 tbsp sugar
  • 2 tsp pumpkin pie spice

(For the Caramel Sauce)

  • 1 packed cup brown sugar
  • 4 tbsp. organic butter
  • 1/2 cup whole milk
  • pinch of salt
  • 1 tbsp pure vanilla extract


  1. In your Kitchen-Aid mixer fitted with the hook attachment, add the warm water, yeast and honey. Let sit 5-10 minutes until the yeast activates/foam appears.
  2. Add the pumpkin and flours and knead for 5 minutes. The dough should be tacky to the touch, yet doesn’t stick to the sides of the bowl when mixing.
  3. Lightly brush the bottom of the bowl with olive oil, place the dough in the bowl and cover with a towel to allow the dough to double in size for one hour.
  4. Pre-heat oven to 350.
  5. In a small bowl, mix together the ingredients for the filling. Set aside. 
  6. In a separate bowl, mix together the sugar and pumpkin pie spice. Set aside.
  7. On a clean, lightly floured surface, roll out the dough into a large rectangular shape, approximately 10×14.
  8. Thinly spread the filling from edge to edge and tightly roll the dough from one edge to the other, horizontally.
  9. Grease a 9×13 glass pan and cut the rolled dough into 1.5-2″ sections. Place them 4×3 in the pan and cover for 15-20 minutes to let rise again. 
  10. Sprinkle with the sugar/pumpkin pie spice mixture and bake for 20-25 minutes. 
  11. Generously pour the caramel sauce over each roll and serve warm or allow to cool and store for up to 2 days.

Breads · Breakfast

Caramel Apple Bread

I remember making caramel apples as a child with my mom in the kitchen. Unwrapping what seemed like an endless pile of caramels, dipping large green apples into a gooey bowl of it melted down, and finally adding whatever toppings to them that suited the mood at the time. Caramel apples are a treat synonymous with autumn and found in every orchard or grocery store around this time of year. 

While the real deal will always remind me of childhood – there’s something to be said about putting all of those flavors into a loaf pan and enjoying the fragrance of it baking away in the oven. The house smelled like an apple orchard for hours – a complete added bonus. 

I wanted to make a bread that looked as pretty as the inspiration, so I thinly sliced the apples and placed them upright in the batter prior to baking. When the cooled bread is sliced, the upright apple slices look so cozy nestled into a piece of the bread and the caramel sauce completes the package. This truly does taste like a caramel apple, and is an acceptable form of eating one for breakfast. Or any other meal of the day.

The sauce is an adapted recipe from The Pioneer Woman’s caramel sauce, found here.

Rather than using half & half, I substituted whole milk. The sauce is incredibly simple and exactly the right sauce for this bread. 

As an added bonus, this bread is refined sugar free if you omit the caramel sauce.

Happy baking, and thanks for stopping by!


(For the Bread)

  • 1/2 cup room temp organic butter (I used Hope Creamery)
  • 1 cup organic, Grade A light amber maple syrup
  • 1 tbsp pure vanilla extract
  • 2 organic eggs
  • 1 tbsp whole milk
  • 8 oz all natural, no sugar added applesauce
  • 2 cups unbleached, AP flour (I used King Arthur)
  • 1 tbsp baking powder
  • 2 tbsp cinnamon
  • 2 honeycrisp or granny smith apples, cut width wise in 1/4″ sections

(For the Caramel Sauce)

  • 1 packed cup brown sugar
  • 4 tbsp. organic butter
  • 1/2 cup whole milk
  • pinch of salt
  • 1 tbsp pure vanilla extract


  1. Pre-heat oven to 325.
  2. Wash the apples and cut 1/4″ slices width wise on either side of the core. This will yield two quarters of each apple unused. Go ahead and enjoy those pieces while the cake bakes! (See above photo)
  3. In a large bowl or Kitchen-Aid mixer fitted with the paddle attachment, combine all wet ingredients. Slowly add in the dry ingredients and mix until just combined.
  4. Add the batter into a greased loaf pan. Gently nestle in each apple slice across the batter. Depending on the size of the apples, the tops may sit above the batter. Bake 50-60 minutes until a tester comes out clean.
  5. While the bread is baking, in a medium sized pan atop your stovetop, add the brown sugar, butter, milk and salt to the pan and gently whisk over medium heat for 5-7 minutes until the sauce thickens slightly. Add the vanilla and whisk another minute. Remove from heat and allow to cool slightly. Place the sauce into a glass container and allow to cool further in the fridge. 
  6. Allow the bread to cool completely before removing from the loaf pan! Drizzle with the caramel sauce and serve the remaining sauce on the side for yourself (ahem, I mean your guests.)

Breakfast · Dessert · Muffins

Pumpkin Muffins

The other night I was walking down the stairs and the minute my feet hit the ground my oldest and husband, grins wide, began chanting “we want pumpkin bread! We want pumpkin bread!” A few things are irresistible, you see – and their sweet smiles are one of those things. Pumpkin bread is another.
Immediate check-mate.

The simplest things bring me to happiness, really. I find joy in the every day, laughter and making those in my life feel valued. Sometimes it’s a step outside my comfort zone, and other times it’s something that comes quite naturally {like baking.} 

These smell good, taste good and make my loved ones feel good. They’re refined sugar free so they make me feel good too. I can hardly wait to feed them to the family and hug them silly, just because. You can make these in the form of muffins, or mini/large loaves of bread. Enjoy autumn and these tasty treats!

  • 1.5 cups pure, grade A light Amber maple syrup
  • 1 cup pumpkin purée
  • 1/2 cup canola oil
  • 2 eggs
  • 2 cups unbleached AP flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1/3 cup natural, no sugar added apple sauce


  1. Preheat oven to 350. Grease muffin pan or line with parchment liners. (If using a loaf pan, grease pan.)
  2. In your kitchen aid mixer fitted with the paddle attachment, combine the maple syrup, canola oil, eggs and pumpkin until mixed.
  3. Add flour, spices, baking powder and salt and mix until combined. Finally, add in the apple sauce and using a spatula, scrape the edges of the bowl to ensure all the ingredients are mixed together well.
  4. Add the batter into desired pan and bake. 20-25 minutes for muffins, 25-28 minutes for a mini loaf pan (the one yielding 8 mini loaves) or 50-60 minutes for large loaf pan.

Yields approximately 15-16 muffins.

Breakfast · Dessert

Chocolate Chip Cookie Butter Scones

These scones may make any English tea lover cringe, but they are ranking pretty high in my book for a sweet breakfast indulgence. If you’ve never had cookie butter from Trader Joes – do yourself a favor and run there ASAP and buy two jars. The first one you will notice disappears with only a spoon in hand, thus your need for two. The second you can use in these treats.

They’ll disappear quickly – my 4 year old turned her nose up when I said I was baking scones…and then she saw them. After her eyes grew in delight and she asked if she could try them, she proceeded to tell me what a good “cooker and baker” I was – better than Baker Aker on her favorite PBS cartoon show. I filed it as a huge compliment then kissed her chocolate covered cheeks in thanks.

The smell from you oven alone will be reason enough for your family to thank you. There’s just something about this cookie butter that is quite intoxicating and delicious. Consider yourself warned!


  • 2.5 cups unbleached, AP flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 2/3 cup organic whole milk
  • 6 tbsp cold organic butter, diced
  • 1/2 cup (heaped) cookie butter
  • 2/3 cups chocolate chips, divided in half – half for baking in the scones and half for drizzling melted atop the baked scones
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Using your food processor, pulse together the flour, sugar, baking powder, cinnamon, diced butter and cookie butter until it forms a powder. Gradually add in the milk and pulse until the mixture begins to combine and form inside the processor.
  3. Lightly flour your countertop and remove the dough from the processor, forming into a ball. Lightly flour the top of the dough and form into a round disc. Add the 1/3 cup of chocolate chips and gently fold into the dough.
  4. Cut into 8 pie shaped pieces and transfer them to the parchment lined baking sheet.

  5. Bake 18-20 minutes or until lightly browned.

  6. Melt the remaining 1/3 cup chocolate chips and drizzle atop the hot scones. Serve Warm or cooled.

Breakfast · Smoothies

Spiced Pumpkin Smoothie

It’s mid-September, which means it’s been at least a month since the onset of pumpkin everywhere drinks or treats at coffee shops and bakeries. I love autumn and all of the flavors that come with it – but I like to wait until the weather cools a bit and let summer run its course before I jump on the pumpkin bandwagon. 

That being said, school has begun, the weather is trending towards cooler temps and the sun is setting earlier. Autumn is creeping into Minnesota and I feel we payed the appropriate homage to the end of a gorgeous summer. Let the pumpkin indulgences begin! 

As a mom of two, I’m always in search of healthy snacks that are quick and easy, but appeals to their sweet tooth without all the refined sugars. {okay, I’d like those kind of snacks as well!} It’s our responsibility to teach our girls healthy eating habits – and I am a firm believer of everything in moderation. These smoothies are protein packed with a lot of flavor and nothing to leave me cringing about from an ingredients standpoint. They also taste good. 

These taste like pumpkin pie in a glass. If you must, add a wafer and whip cream on top to complete the package. But these are a great way to start your day, or as a midday snack for any member of the family. {and they’re vegan | refined sugar free.} 

  • 1 cup almond milk
  • 1 cup all natural, no sugar added apple sauce 
  • 1/2 cup almond butter
  • 1 tsp cinnamon 
  • 2 tsp pumpkin pie spice 
  • 2 tbsp organic, pure grade A maple syrup
  • 4 ice cubes  


  1. Blend all ingredients in a blender or Vitamix until combined. Serve and enjoy! 
  2. Yields 2 medium sized smoothies.

Breakfast · Dessert · Rolls

Peach Sweet Rolls

These rolls…I don’t even know where to begin. These are dedicated to my sweet sister who loves food as much as I do – and agrees to be my taste tester whenever I need one. Today was such a day that I invited her over to lunch so our kids could play, we could rely on one another for some free therapy and a good amount of laughter, and I could cook for everyone. Lunch was good, but these beauties were the star. I also think they were sweeter because of the fellowship we shared before we devoured them.

We each enjoyed one. Then my nephew didn’t eat all of his, and my sister quickly grabbed it and said “I’ll eat it!” Not 30 seconds later, my older did the same, and I shamelessly ate a second as well.

They’re sweet, without being overly sugary; moist and smell exactly how a sweet roll should smell. The peaches are a great addition outside the usual ingredients of a sweet roll. I am beyond excited to share this recipe with you – and hope that you will bake them to share with someone you love to be near as well – be it friend or family. Happy baking!


 For the Dough

  • 1 1/4 cup warm water (be careful it isn’t hot to ensure you don’t kill the yeast)
  • 1/4 cup raw organic honey
  • 1/4 cup extra virgin olive oil (I used California Olive Ranch)
  • 1 packet quick rise yeast
  • 1 egg
  • 4 cups unbleached AP flour, sifted (I used King Arthur)

For the Filling

  • 4-5 small to medium sized peaches, skinned and pureed (yields about 3/4 cup)
  • 3 tbsp brown sugar
  • 2 tbsp organic butter

For the Icing

  • 1/2 cup powdered sugar
  • 2-3 tbsp whole milk (start with 2 tbsp as you want it to be thick, add the 3rd only if needed)


  1.  In your Kitchen Aid mixer, fitted with the hook attachment, add the water, honey, olive oil and yeast. Let sit for 5 minutes to activate the yeast so that it bubbles or foams.
  2. Add the egg and mix. Sift the 4 cups of flour into the bowl and turn the mixer on to speed 3. Let the hook knead the dough for 5 minutes. Remove the dough from the bowl and lightly oil the bottom. Return the dough to the bowl and cover with a towel for 1 hour until the dough doubles in size.
  3. After the dough rises, turn the oven on to 350.
  4. Skin, cut and puree the peaches and set aside in a bowl.
  5. Generously flour a clean surface large enough to roll out the dough to a rectangle slightly larger than 10×14. Prior to rolling the dough, punch the center of the dough to remove any air.
  6. After rolling, spread the butter across the dough, followed by half the pureed peaches. Sprinkle the brown sugar atop the peaches.
  7. Begin at one end of the dough and begin rolling horizontally in a fairly tight method. (Note, some of the pureed peaches and brown sugar will ooze out the sides and end as you roll. Save this for topping the rolls!)
  8. Using a sharp knife, cut 1″ sections of the rolled dough and place in a greased 9×12 pan. The recipe yields 12 rolls. Add the remaining peach puree (and any that oozed out) atop the rolls and cover to let rise 15 minutes.
  9. Bake for 25 minutes & cover the hot rolls with the icing. Serve immediately or cover and enjoy within 2 days (if they last that long!)