Mornings may be a battle against the clock with the snooze alarm calling and coffee struggling to hold your eyelids open. But there is one which will reverse the gloomy mood to joyful one a breakfast that is not merely gratifying, but a little sinful. Why reserve it for dessert when you can have that burst of sweetness in the morning?
The greatest part? These treats are not only scrumptious; they’re about giving yourself (or your family) a little moment before the day begins. From flaky croissants and airy pancakes to fruit-studded cakes and chocolate additions, each is crafted to evoke comfort, warmth, and a pinch of celebration into your breakfast.
Read on for your guide to 14 rich breakfast recipes that turn “just another day” into an extra-special affair.
1. Bisquick Cinnamon Rolls Recipe (with Glaze!)
When cinnamon roll cravings strike, patience is sometimes not an option. This recipe does away with the long rise times without sacrificing flavor. Bisquick helps to cut down prep time, giving you soft rolls packed with a cinnamon sugar swirl and finished with a rich glaze. The texture is slightly off from yeast rolls, but the flavor warm spice wrapped in sweet frosting is just as satisfying.
Overnight Cinnamon Rolls
This recipe yields tender, yeasted cinnamon rolls perfect for an overnight preparation. Enriched with eggs and buttermilk, the dough is filled with a classic brown sugar and cinnamon mixture. After an extended chill, the rolls are proofed and baked to golden perfection, then finished with a luscious cream cheese icing, making them an ideal treat for breakfast or brunch.
Equipment
- 1 Stand Mixer with whisk and dough hook attachments
- 1 9×13 inch Glass Baking Dish
- 1 Rolling Pin
- 1 Serrated Knife
- 1 Large Bowl for dough proofing
Ingredients
Main
- 4 large egg yolks room temperature
- 1 large whole egg room temperature
- 2 ounces sugar approximately 1/4 cup
- 3 ounces unsalted butter melted, approximately 6 tablespoons
- 6 ounces buttermilk room temperature
- 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar approximately 1 1/2 cups
Instructions
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Notes
Ensure all cold ingredients like eggs and buttermilk are at room temperature before mixing the dough; this aids in proper yeast activation and creates a more cohesive, pliable dough. When kneading, resist the urge to add too much extra flour; the dough should remain soft and slightly tacky, clearing the sides of the bowl without being stiff. The overnight refrigeration is crucial for flavor development and makes the dough much easier to handle. For the final proofing, using the oven with boiling water creates a warm, humid environment, ideal for a consistent and quick rise before baking. Finally, sift your powdered sugar for the icing to guarantee a silky-smooth finish without lumps.
2. French Toast Casserole
This one is for those who want the indulgence of French toast without the breakfast rush. Prep the night before, let bread soak overnight in custard, and bake wide-eyed and bushy-tailed in the morning. The overnight soaking deepens the flavor, and topping with buttery streusel adds texture and a whiff of decadence. Add raisins, dried fruit, or chocolate chips to make it your own.
Lemon Blueberry French Toast Casserole
French toast is a brunch and breakfast favorite, but standing over the stove preparing individual pieces for a group is challenging. The casserole version of French toast is an easy way to solve this problem, and you can flavor it in so many ways.
Equipment
- 1 Baking Dish 9×13-inch
- 1 Large Pitcher
- 1 Immersion Blender Alternatively, a regular blender or whisk for custard
- 1 Mixing Bowl For the lemon glaze
- 1 Whisk For mixing the glaze
Ingredients
Main
- 4 tablespoons salted butter at room temperature
- 12 slices potato bread cut diagonally into triangles
- 8 large eggs beaten
- 2 cups milk
- 2/3 cup brown sugar
- 1/2 cup mascarpone
- 2 tablespoons vanilla extract
- 2 lemons 1 zested and halved, the other halved and sliced, for garnish
- 1 cup frozen blueberries
- 1 1/2 cups sifted powdered sugar plus more for dusting
Instructions
- Butter a 9-by-13-inch baking dish. Shingle the bread in the baking dish in two rows lengthwise.
- Add the eggs, milk, brown sugar, mascarpone, vanilla and lemon zest to a large pitcher. Using an immersion blender, blend until smooth. Pour the custard over the bread. Add the frozen blueberries over the top. Wrap and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Uncover the casserole and bake until the custard is set and the bread has crisped, 40 to 45 minutes.
- Meanwhile, make the glaze by adding the juice from half of the zested lemon to the powdered sugar in a bowl, mixing until smooth. Cover and set aside until ready to serve.
- Remove the French toast from the oven and drizzle over the lemon glaze. Dust the top with powdered sugar and garnish with the sliced lemons. Serve warm.
Notes
For best results, ensure the casserole refrigerates overnight to allow the potato bread to fully absorb the custard, leading to a richer texture. While potato bread offers a unique tender crumb, challah or brioche can be substituted for an even more decadent version. When preparing the lemon glaze, gradually add the lemon juice to the powdered sugar until a smooth, pourable consistency is achieved – you may not need all the juice. Avoid overbaking to keep the French toast casserole moist and tender; a slight jiggle in the center indicates it’s perfectly set.
3. Easy Apple Cream Cheese Strudel
The kind of pastry you’d expect to find behind a bakery glass case, but surprisingly easy to make at home. Using quality frozen puff pastry keeps things simple, while the filling tart apples paired with sweet cream cheese creates a perfect balance. Swap apples for chocolate, berries, or even spiced pears to keep it fresh and seasonal.
Mamo’s Apple Strudel
This recipe yields a classic apple strudel featuring a rich apple and pineapple filling encased in delicate, crispy phyllo dough. The fruit filling is cooked until thick and then chilled thoroughly. Layers of phyllo are brushed with clarified butter, sprinkled with a spiced breadcrumb mixture, and rolled with the filling. Baked to a golden perfection, these strudels are a delightful dessert.
Equipment
- 1 Large Pot For cooking apple filling and melting butter.
- 1 Pastry Brush Essential for evenly applying butter mixture to phyllo.
- 2 Baking Pans/Sheets For baking multiple strudel logs, ensuring proper spacing.
- 1 Spoon For skimming butter foam and adding filling.
- 1 Waxed Paper Crucial for handling delicate phyllo dough.
Ingredients
Main
- 10 to 12 Granny Smith apples peeled, cored and cut into thin strips
- Juice of 1 lemon
- 1 large can pineapple drained and diced
- 3/4 cup sugar
- Pinch salt
- 1/2 cup finely chopped nuts
- 2 sticks unsalted butter
- 1/4 cup vegetable oil
- 1 pound package phyllo dough
- Mixture of 1 large freshly ground cinnamon stick 1/3 cup sugar and 1 cup plain breadcrumbs
Instructions
- As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
- Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
- Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
- Preheat the oven to 350 degrees F.
- In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
- On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
- Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
- Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
- Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll’s width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
- Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
- Cut into pieces while still hot so the crust won’t break.
Notes
Handling phyllo dough requires speed and care; always keep unused sheets covered with a damp cloth over waxed paper to prevent them from drying out and cracking. Ensure the apple filling is completely cooled, preferably overnight, as this prevents the strudel from becoming soggy and makes it much easier to handle and roll. Skimming the foam from the melted butter clarifies it, contributing to a crisper crust and richer flavor. Do not overfill the strudels to avoid bursting during baking. Frequent basting during baking is crucial for a beautifully golden-brown and crisp exterior. Cut the strudels while hot to prevent the delicate crust from shattering.
4. White Chocolate Raspberry Scones
White chocolate brings creaminess, raspberries bring brightness, and together they create a bakery-style treat you’ll want with your coffee. The key is to keep the butter cold (frozen, if possible) and handle the dough gently to ensure a light, crumbly texture. Overmixing is the enemy of a good scone, so stop as soon as the dough comes together.
White Chocolate Raspberry Cheesecake
This recipe guides you through creating a luxurious White Chocolate Raspberry Cheesecake. It features a crunchy almond and graham cracker crust, topped with fresh raspberries, and filled with a rich, creamy white chocolate and cream cheese batter. Baked to perfection, then cooled, it offers a delightful balance of sweet, tart, and decadent flavors, perfect for any special occasion.
Equipment
- 1 Food Processor For grinding almonds and graham cracker crumbs for the crust.
- 1 10-inch Springform Pan Essential for baking and easily releasing the cheesecake.
- 1 Double Boiler or Heatproof Bowl For melting white chocolate gently without scorching.
- 1 Electric Mixer Stand or hand mixer for thoroughly creaming the cheese and eggs.
- 1 Wire Rack For cooling the cheesecake evenly after baking.
Ingredients
Main
- 1 cup slivered almonds
- 2 cups graham cracker crumbs 7 ounces
- 1/2 stick 1/4 cup unsalted butter, melted
- 8 ounces fine-quality white chocolate
- 4 8-ounce packages cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar
- 4 whole large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 cups fresh raspberries 11 ounces
- Garnish: Fresh raspberries mint sprigs and raspberry coulis
Instructions
- Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
- Make filling: Preheat oven to 350 degrees F.
- Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
- Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
- Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
- Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
- Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
Notes
Achieving a crack-free cheesecake requires careful attention. Ensure all dairy and eggs are at room temperature for a smooth, lump-free batter. Beat cream cheese until fluffy before adding sugar, then incorporate eggs one at a time on low speed; overmixing after adding eggs introduces too much air, which expands during baking and contracts during cooling, causing cracks. A water bath, while not explicitly mentioned, is highly recommended to provide a humid baking environment, preventing cracking and ensuring an incredibly creamy texture. Do not overbake; the center should be slightly wobbly. Loosen the edges with a thin knife immediately after removing from the oven, as the cake will shrink as it cools, preventing sticking. Chill thoroughly for best texture and ease of slicing.
5. Perkins Pancake Recipe
This copycat recipe brings diner-style pancakes to your kitchen. The key to their signature fluff is less mixing and a rest for the batter for at least 30 minutes, but over-nighting it in the fridge is even better. Double the recipe and freeze leftovers for faster weekday breakfasts.
Perkins Restaurant Pancakes recipes
This recipe recreates Perkins Restaurant’s fluffy pancakes using Bisquick, eggs, club soda, and melted shortening. It focuses on achieving a light, airy texture with minimal ingredients, providing a quick and easy way to enjoy classic diner-style pancakes at home.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups
- 1 Non-stick Griddle or Large Frying Pan
- 1 Ladle or 1/4 Cup Scoop
Ingredients
Main
- 4 cups Bisquick or Jiffy baking mix
- 3 jumbo eggs
- 2 1/2 cups club soda
- 1/4 cup melted vegetable shortening or margarine
- vegetable oil
Instructions
- In a large mixing bowl, combine the Bisquick or Jiffy baking mix with the jumbo eggs and club soda.
- Whisk the ingredients together just until combined; it’s okay if a few small lumps remain, as overmixing can lead to tough pancakes.
- In a separate small bowl or microwave-safe dish, melt the vegetable shortening or margarine.
- Pour the melted shortening or margarine into the pancake batter and gently fold it in until just incorporated.
- Heat a non-stick griddle or large frying pan over medium-low heat, then lightly grease with vegetable oil.
- Using a ladle or 1/4 cup scoop, pour portions of the batter onto the hot griddle, leaving some space between each pancake.
- Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set.
- Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adjusting heat as needed to maintain consistent cooking.
- Serve the pancakes immediately with your preferred syrups and toppings.
Notes
For perfectly fluffy pancakes, avoid overmixing the batter; a few lumps are desirable. The club soda is key to Perkins’ signature airy texture, as it adds carbonation. Ensure your griddle is preheated to medium-low heat and lightly oiled for even cooking and to prevent sticking. Too high heat will burn the outside before the inside cooks through. Melted vegetable shortening or margarine yields a slightly crispier edge than oil. Consider letting the batter rest for 5-10 minutes before cooking to allow the flour to fully hydrate and gluten to relax, resulting in a more tender pancake. Serve immediately with your favorite toppings.
6. Nutella French Toast Roll-Ups
A playful twist on traditional French toast, roll-ups are stuffed with decadent Nutella, egg-coated, fried golden, and rolled in cinnamon sugar. Bite-sized, easy, and yummy with syrup or fresh berries. Just warn: once you start making them, orders will keep coming.
French Toast
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
Equipment
- 1 skillet 10-inch or 12-inch
- 1 Small Bowl For mixing dry ingredients
- 1 Whisk
- 1 Shallow container Such as a pie plate, for dipping bread
- 1 Spatula or Tongs For flipping French toast
Ingredients
Main
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons sugar
- 4 tablespoons butter
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 8 slices challah brioche, or white bread
- 1/2 cup maple syrup warmed
Instructions
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Notes
1. Opt for brioche or challah bread as their inherent richness and eggy texture create a truly custardy interior when cooked. The added sugar in the batter aids in achieving a beautiful, caramelized exterior.2. The ‘pro tip’ is crucial: Submerge the bread in the batter for only a few seconds. Over-soaking will result in soggy French toast that falls apart.3. Ensure your skillet is adequately hot before adding the bread. Waiting for the butter bubbles to subside indicates the ideal temperature for proper browning and caramelization.4. For the best experience, warm your maple syrup gently before serving.
7. Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze
A cake that is as distinctive on a Tuesday as it is on a Sunday brunch table. A pop of fruitiness is achieved using fresh strawberries, with the glaze of a cream cheese and vanilla mixture bringing it all together. Use cherries or blueberries in place of strawberries for variety without changing the base recipe.
Sour Cream Coffee Cake
This recipe creates a classic Sour Cream Coffee Cake featuring a rich, moist cake batter layered with a delicious cinnamon-walnut streusel. It’s finished with a simple, sweet maple glaze, making it an ideal choice for breakfast, brunch, or a delightful dessert that promises tender texture and warm, comforting flavors.
Equipment
- 1 Electric Mixer Fitted with paddle attachment
- 1 10-inch Tube Pan
- 2 Mixing Bowls One for batter, one for dry ingredients/streusel
- 1 Wire Rack For cooling the cake
- 1 Rubber Spatula For folding and spreading
Ingredients
Main
- 12 tablespoons 1 1/2 sticks unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour not self-rising
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter cut into pieces
- 3/4 cup chopped walnuts optional
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Notes
1. Ensure all cold ingredients, especially butter and eggs, are at room temperature. This is crucial for proper emulsification, resulting in a smooth, airy batter and a tender crumb. Cold ingredients can cause the batter to curdle.
2. Do not overmix the batter once the flour mixture is added. Mix only until just combined to avoid developing the gluten too much, which can lead to a tough, dry cake. A few lumps are acceptable.
3. For the streusel, use cold butter and work it quickly with your fingertips to create distinct crumbles. If the butter gets too warm, the streusel will become pasty. Toasting the walnuts lightly before adding them will enhance their flavor significantly.
4. Grease and flour the tube pan thoroughly, ensuring every crevice is coated, especially the center tube. This prevents sticking and ensures a clean release of the cake.
8. IHOP French Toast Recipe (Copycat)
Two small tweaks give this one the taste of the authentic article: adding flour to the custard for a batter-like crust that becomes fantastically crispy, and frying in a lot of butter for a rich, golden crust. It’s indulgent, comforting, and remarkably easy to achieve.
Cranberry BBQ Sauce Turkey Sliders
These Cranberry BBQ Sauce Turkey Sliders offer a harmonious blend of sweet, tangy, and savory flavors. Featuring a homemade cranberry BBQ sauce coating tender shredded turkey, complemented by a crisp apple and celery slaw, all served on soft sweet dinner rolls. They are perfect for entertaining or creatively using leftover holiday turkey.
Equipment
- 1 Medium Saucepan For preparing the cranberry sauce and the BBQ sauce base.
- 1 Food Processor or Blender Essential for achieving a smooth, velvety consistency for the BBQ sauce.
- 2 Large Mixing Bowls One for preparing the slaw and another for combining the turkey and BBQ sauce.
- 1 Whisk For emulsifying the slaw dressing and combining sauce ingredients.
- 1 Cutting Board and Chef’s Knife For precise slicing and dicing of aromatics, celery, and apple.
Ingredients
Main
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 celery ribs thinly sliced
- 1 granny smith apple cored but not peeled, cut into 2-inch matchsticks
- 1 tablespoon extra virgin olive oil
- 1 large shallot diced
- 1 clove garlic minced
- 1/2 cup Cranberry Sauce recipe follows
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups shredded turkey
- 12 sweet dinner rolls
- One 1-pound bag fresh or frozen cranberries
- 1/2 cup maple syrup
- 1 cinnamon stick
- 1 orange zested and juiced
Instructions
- For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.
- For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
- Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
Notes
For an elevated flavor profile, using fresh, homemade cranberry sauce is paramount; canned options simply won’t yield the same vibrant taste. When preparing the BBQ sauce, ensure thorough blending to achieve a silky-smooth texture, which allows it to coat the turkey beautifully. The apple and celery slaw introduces a crucial element of freshness and crunch, providing a delightful textural contrast to the tender, saucy turkey. Consider gently warming the sweet dinner rolls before assembling the sliders for an even more inviting and soft bite. This recipe is an excellent way to repurpose leftover roasted turkey from holidays, transforming it into a fresh, appealing dish.
9. Cranberry Sweet Rolls
Tender, fluffy dough is contrasted with the tart zing of cranberries in this recipe. Double proofing develops flavor and gives the rolls a light, airy quality. The cranberry topping isn’t just for these rolls it’s wonderful on pancakes, waffles, or even toast.
Bacon and Chocolate Monkey Bread
I first learned about monkey bread on a vacation at Club Med and have been a fan ever since. This version is super easy to make. It’s a sweet and savory loaf that’s perfect for dessert or breakfast! Surprisingly, the bacon and chocolate complement each other, and the maple adds an extra touch of flair.
Equipment
- 1 Large Skillet For cooking bacon to crisp perfection
- 1 Oval Baking Dish Approximately 11-inch, for baking the monkey bread
- 1 Pastry Brush For evenly applying maple syrup to biscuit layers
- 1 Large Mixing Bowl For assembling the biscuit stack and whisking the glaze
- 1 Whisk For preparing the smooth glaze
Ingredients
Main
- 8 slices bacon sliced into 1-inch pieces
- Nonstick cooking spray for the pan
- One 16.3-ounce can homestyle buttermilk biscuits such as Pillsbury Grands!
- 1/4 cup maple syrup
- 3/4 cup semisweet chocolate chips
- 1 tablespoon unsalted butter melted
- 1/3 cup powdered sugar
- 1 tablespoon milk
- 1/8 teaspoon maple extract
Instructions
- Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
- Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
- Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
- Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you’re out of biscuit halves. (You won’t use all the maple syrup; save 1 tablespoon for the drizzle.)
- Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
- Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.
Notes
Achieving crispy bacon is crucial for texture contrast; render it well and drain excess fat. For the biscuits, ensure each half is pressed lightly to the next to create a stable stack that holds its form during baking. While the recipe suggests semi-sweet, a good quality dark chocolate (60-70% cacao) can balance the sweetness of the maple and powdered sugar, adding depth. Do not overbake the monkey bread; it should be golden brown on top and cooked through, but still tender. The glaze consistency is key: whisk thoroughly for a smooth, pourable texture. Drizzle the glaze while the bread is still warm to allow for some absorption.
10. Bacon Maple Monkey Bread
Pull-apart bread contains a sweet-savory flavor with crispy bacon bits concealed in each bite and maple glaze that suffuses into every crevice. Bake it in a bundt pan and remove while warm for best texture and appearance.
Peach Muffins
This recipe yields delicious and tender peach muffins, perfect for breakfast or a snack. It guides you through creating a balanced batter from common pantry staples, incorporating fresh, ripe peaches for a burst of fruit flavor. The muffins are baked until golden brown, offering a delightful treat with a soft crumb and juicy peach pieces.
Equipment
- 1 12-cup Muffin Tin
- 2 Mixing Bowls One medium for dry, one large for wet ingredients
- 1 Whisk
- 1 Small Saucepan For melting butter
- 1 Wire Rack For cooling muffins
Ingredients
Main
- 4 Tbs. sweet butter
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1 large egg
- 3/4 cup sugar
- 1/2 cup milk
- 3/4 cup sour cream
- 2 large ripe peaches (to make 1 1/2 cups chopped peaches)
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin. Melt butter in a saucepan over low heat and set aside. Mix flour, baking powder and salt in medium bowl. In another bowl, whisk the egg, then add the sugar. Whisk until thick and thoroughly mixed. Continue to whisk, adding the milk and melted butter. Add the sour cream and stir to combine. Fold the egg mixture into the flour mixture until well combined. Add the chopped peaches and stir until just combined.
- Drop tablespoons of the batter into the muffin tins until half full. Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool muffins in tins for 10 minutes, then turn them out onto a wire rack to finish cooling. Serve immediately or store in an airtight container for up to 2 days.
Notes
Achieving light and tender muffins hinges on proper mixing; combine the wet and dry ingredients until just incorporated, a few lumps are perfectly fine. Overmixing develops the gluten, resulting in tough muffins. For best results, ensure all cold ingredients like milk, egg, and sour cream are at room temperature for a smoother, more emulsified batter. Use firm, ripe peaches; if they are too soft, they can make the muffins overly wet. Consider adding a small amount of lemon zest along with the peaches to brighten their flavor, or a touch of cinnamon for warmth. A simple streusel topping, made from flour, sugar, and cold butter, can also elevate texture and appearance.
11. Peaches and Cream Muffins
Moist, fruity, and ridiculously easy, these muffins require only six ingredients and about 20 minutes start to finish. They’re a perfect grab-and-go breakfast or easy brunch add-on. Frozen peaches are just as tasty as fresh, so enjoy them year-round.
Two-Ingredient Easy Banana Pancakes
All you need for weekend-worthy breakfast spread are a couple of eggs and a banana. These two-ingredient pancakes are gluten free and dairy free, and the batter comes together quickly in the blender. Add little pumpkin pie spice for the perfect cozy brunch.
Equipment
- 1 Blender For achieving a smooth batter consistency
- 1 Nonstick skillet or griddle Essential for even cooking without sticking
- 1 Spatula For easy flipping of the pancakes
- 1 Measuring Spoon For consistent silver-dollar pancake portions
Ingredients
Main
- 2 large eggs
- 1 large banana
- 1/4 teaspoon pumpkin pie spice optional
Instructions
- Blend the eggs, banana and pumpkin pie spice if using in a blender until smooth.
- Heat a large nonstick skillet or griddle over medium-low heat. Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and cook until golden brown, 1 to 2 minutes per side.
Notes
For the best flavor and sweetness, always use a very ripe banana with plenty of brown spots; this ensures natural sweetness and a creamier texture. Maintain a consistent medium-low heat on your skillet or griddle to prevent burning the outside before the inside cooks through. Overcrowding the pan will lower its temperature, leading to unevenly cooked pancakes, so cook in batches. A tiny pinch of salt can surprisingly enhance the banana’s natural sweetness. These pancakes are delicate, so a gentle hand with the spatula is key during flipping. Serve immediately for optimal warmth and texture.
12. Paleo Pumpkin Pancakes
A nutritious twist on a breakfast classic, these pancakes are light, savory, and sweet of nature. Bake up a big batch, store leftovers in the fridge, and reheat for a quick lunch or snack. They hold their texture beautifully, even after a day or two.
Chocolate Truffles
This recipe guides you through creating elegant chocolate truffles, starting with a rich ganache base infused with brandy. After chilling and shaping, the truffles are coated in perfectly tempered chocolate, then rolled in various delicious finishes like cocoa, nuts, or toasted coconut. The process yields sophisticated, melt-in-your-mouth confections perfect for gifting or indulging.
Equipment
- 1 Medium Glass Mixing Bowl For melting chocolate and mixing ganache.
- 1 Small Saucepan For heating heavy cream.
- 1 Rubber Spatula For gently incorporating ingredients without aerating.
- 2 Sheet Pans with Parchment Paper For chilling ganache and setting truffles.
- 1 Chocolate Thermometer Crucial for precise tempering of the coating chocolate.
Ingredients
Main
- 10 ounces bittersweet chocolate chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate chopped fine
Instructions
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Notes
Achieving the perfect texture for truffles hinges on ingredient quality and precise temperature control. Use high-quality bittersweet chocolate (60-70% cacao) for a rich, deep flavor. When melting the initial chocolate and butter, slow and gentle heat is key to prevent seizing; stir thoroughly after each microwave interval. For the second chocolate coating, proper tempering is critical for a shiny finish and a satisfying ‘snap.’ Maintain the 90-92°F range meticulously. If the chocolate overheats, it will lose its temper and result in dull, streaky truffles. Using powder-free gloves when shaping truffles prevents chocolate from melting on your hands and maintains hygiene. For best flavor and texture, allow truffles to come to room temperature before serving.
13. Chocolate Dutch Baby
This oven pancake puffs magnificently in the oven, creating a crackling crust and a custard-like interior. The cocoa gives richness, and the whipped cream and berry toppings add freshness. Mix the batter, pour into a hot skillet, and bake done.
Chocolate-Hazelnut Smoothie
This quick and easy recipe creates a delicious and energizing chocolate-hazelnut smoothie. Combining almond milk, oats, chocolate-hazelnut spread, espresso, banana, and ice, it’s blended to a smooth consistency, offering a perfect high-fiber, low-sodium option for breakfast or a satisfying snack in just minutes.
Equipment
- 1 Blender A high-speed blender is recommended for a smooth consistency.
- 1 Liquid Measuring Cup For accurately measuring almond milk.
- 1 Dry Measuring Cups For measuring oats.
- 1 Measuring Spoons For precise measurement of chocolate-hazelnut spread and espresso powder.
- 1 Serving Glass
Ingredients
Main
- 1/2 cup almond milk
- 1/4 cup old-fashioned oats
- 2 tablespoons chocolate-hazelnut spread
- 1 teaspoon instant espresso powder
- 1 banana sliced
- 2 cups ice
Instructions
- Combine the almond milk, oats, chocolate-hazelnut spread, espresso powder, banana and ice in a blender. Blend on high until completely blended and smooth. Pour and serve immediately.
Notes
For optimal flavor, ensure the banana is ripe; its natural sweetness beautifully complements the chocolate-hazelnut profile. A powerful blender is key to fully pulverize the oats and ice, preventing a gritty texture. Adjust the amount of ice or almond milk to achieve your preferred thickness. Adding a tiny pinch of sea salt can surprisingly enhance the chocolate notes, making them pop. For an extra dimension, a few drops of vanilla extract or a sprinkle of toasted, chopped hazelnuts on top can elevate the presentation and add textural contrast.
14. Chocolate Smoothie with Hazelnuts
Banana, chocolate, and hazelnut blend together into a dense beverage that’s as full as it is refreshing. Replace cocoa for dessert-like flavor or replace chocolate protein powder for a morning boost that’s as tasty as dessert. It’s quick, easy, and a good breakfast on busy days.
From puff pastry strudels to pancakes that taste like they came from your favorite diner, these recipes prove that sweet breakfasts aren’t just for weekends or special occasions. They’re a reminder that a little indulgence can set the tone for your whole day. Pick one, set your coffee brewing, and let the morning start with something worth getting out of bed for.
