It’s that time of year.

When the zucchini is abundant and you need to make some treats to use it up. These little muffin cakes are loaded with double chocolate flavor, melty chocolate chips and are ridiculously satisfying. 

Plus, we’re eating a vegetable!

Yes yes yes, this is my favorite way to eat a vegetable. Covered in chocolate. 

These muffins don’t look like anything special, but they are incredibly good. My kids beg for them. They taste like a treat, they are moist and have a cake-like crumb. Really, you can’t go wrong with them. 

I even threw a batch in the freezer!

We are muffin maniacs. 

These blueberry zucchini muffins are some of our absolute favorites. I also made my pumpkin muffins often this time of year.

It’s safe to say that we are a muffin family!! 

And I love it. 

I took that favorite zucchini muffin recipe and added cocoa powder and tons of chocolate chips. Extra chocolatey, coming right up. 

These are pretty darn easy to make too. The biggest key is to grate the zucchini then squeeze out the extra liquid in a towel, over the sink. 

After that’s done, stir together the dry ingredients.

Then whisk together the wet ingredients!

Add the dry to the wet. Add the zucchini. And then the chocolate. 

The batter almost looks like brownie batter. So chocolatey and rich and wonderful. 

Bake for 20ish minutes, let them cool slightly and you’re done.  (more…)

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Summer breakfasts are everything.

These blackberry chip overnight oats are the perfect summer morning treat! Satisfying, cooling, refreshing, these are chewy and flavorful, swirled with blackberry sauce and chocolate chips.

This is such an easy, go-to hot summer day breakfast! Making this ahead of time the night before is something I never regret.

I love waking up to a breakfast that I can grab and enjoy within minutes! Or even grab as I’m running out the door.

This whole thing started because of ice cream.

Blackberry chip ice cream, to be exact.

There is something about that combo that is just so incredibly summery and delicious. It works SO well in ice cream.

So I figured that of course, it had to work well in overnight oats! 

Sometimes I think my overnight oats taste as good as ice cream, so there’s that. File it under things that old people say. 

I’m one of those people that LOVES overnight oats. Mostly because I don’t enjoy hot oats, so the cold, chewy oatmeal straight from the fridge is exactly the texture I want. Even if it’s cold outside, I crave overnight oats more than warm oats.

Plus, it’s so easy to eat them. Grab and go! It’s simple.

No cooking or warming them up or anything. Add a million toppings and you’re good! 

This is easy! Here’s how we do it.

I make a quick and delicious blackberry sauce. Pro tip: it’s also fab on ice cream and yogurt! 

Then, I make my overnight oats blend. These are the ratios I’ve been using for overnight oats for years. I love it.

I chill the oats overnight. In the morning, I swirl the blackberry sauce right in.

Sometimes I add other toppings. Nuts, more seeds, fresh fruit – whatever I’m feeling.

That’s it! Embarrassingly easy and ridiculously tasty.

Breakfast just got so much easier. (more…)

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This is how we make summer mornings magical.

The peach cobbler granola tastes like a crunchy bite of summer, made with dried peaches, peach preserves, oats, brown sugar and tiny white chocolate chips. 

It is SO good. 

I love making a big batch of granola to have on hand for snacks and breakfast. Sometimes even a bedtime snack. I find homemade granola with milk to be incredibly satisfying and filling. 

When it’s made at home, I also love sprinkling in chia seeds or hemp hearts for extra fiber and protein and fat, upping the satiety factor even more. 

How on earth can we make granola better?!

Make it taste like the epitome of summer. A classic summer dessert. 

Here’s the thing: I can’t get enough of this peach cobbler granola.

I’m already completely head over heels for peach cobbler, the dessert.

But turn that flavor into a super crunchy granola that can be sprinkled in yogurt and topped with milk? 

BEST IDEA EVER.

And it’s easy too!

The key ingredients are peach preserves and dried peaches. Dried peaches are very chewy, but in this case we are going to dice them up. I love this because they get caramely and juicy in the oven! 

Butter, brown sugar and peach jam make up the wet ingredients. My favorite peach preserves/jam comes from American Spoon. My family has been eating their red haven peach preserves for as long as I can remember. Years… actually, decades. 

The dry ingredients are where you can get creative. We have:

Old fashioned rolled oats

Dried peaches

And chopped pecans

This is where you can add in any other nuts or seeds that you enjoy. Swap in some walnuts or add those chia seeds here. I also like to add in ground flaxseed sometimes. 

Everything is combined on a baking sheet, baked for 30ish minutes and tossed a few times. Once it sets and cools, a sprinkle of white chocolate chips goes on top! 

Think melty vanilla ice cream or whipped cream when it comes to the chocolate chips. They give a creamy richness to the peach granola that makes it taste dessert-like. But it’s just a bite!  (more…)

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Say hello to my summer coffee!

These peanut butter iced lattes taste like a big peanut butter cookie. Easy peanut butter syrup, espresso, milk and TONS of crushed iced.

Oh hi, this will be breakfast everyday! 

So I’ve been gatekeeping this peanut butter syrup recipe for a few years because I thought it would be going in my next book. I was almost sure of it! 

After my lavender vanilla iced latte recipe in The Pretty Dish… I wasn’t sure I’d ever love a coffee recipe more. 

And while I LOVE this one, a different recipe won out for my next book. 

Therefore, here we are! 

Time to show you how to make a peanut butter iced latte and be the happiest person on earth this summer. 

First, the peanut butter syrup. 

It’s so simple. And speaking of simple, it’s just like simple syrup! Water, sugar, peanut butter. I like to add in a little vanilla extract too. 

The peanut butter syrup will last in the fridge too. It might get a little hard in the fridge, so you can always warm it up a bit before using or even just let the amount you need sit out for a few minutes. 

I mix the syrup with espresso and milk. That is it! 

Embarrassingly easy, right? 

Now, to be clear, this is just a peanut butter iced latte. No chocolate, mocha, etc. 

But! Of course, you can add some chocolate.

A drizzle of chocolate sauce would be perfect. Some sort of mocha syrup… whatever sounds good to you. 

Because we all know there is no better combo than chocolate and peanut butter!!  (more…)

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Snack attack time!

These strawberry oatmeal cups are a twist on the old school strawberries and cream oatmeal. Portioned into bite size cups, these are made with juicy strawberries and a little cream, some honey and cinnamon, applesauce and vanilla. 

They taste like a little bite of heaven! 

I have rambled about this many many times over the years, but as a kid, strawberries and cream instant oatmeal was my thing. I LOVED it, along with peaches and cream oatmeal. It was a total comfort food for me. It’s still such a nostalgic breakfast! 

Occasionally I’ll buy a box and it just tastes so darn good.

I’ve made a version of these oatmeal cups with peaches and cream before, so it was only a matter of time until I made a strawberry version. 

Strawberries and peaches are probably my top two fruits. I adore them. So, I really enjoy them in oatmeal or yogurt bowls. Love them mixed together too. 

Plus, they are just SO easy.

Mix everything in a big bowl, press into a muffin tin and bake. Super simple and perfect for making when you have about an hour of time to meal prep.

I love to make these ahead of time to have for breakfast. Served warm or cold, they are delicious! What I love even more though? Having them on hand for snacks.  (more…)

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HELLO lover.

These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy flour tortilla, filled with melty cheddar, scrambled eggs and an easy salsa. 

SO super delicious. I could eat something like this every single day! 

I mean, just look at that crispy cheese coat! Can’t even stand it.

I already have a breakfast taco recipe that I like to make in the summer. And I make it often.

But! This is similar, with a little elevation. One extra step of a crispy cheese exterior.

It feels life changing.

Words cannot explain how much we LOVE these crispy cheese breakfast tacos. And while I’m calling them “breakfast,” I’ll tell you that we eat these for dinner sometimes too. Or even lunch!

This is how they come together.

First, I make a batch of scrambled eggs. I keep things relatively simple because of the kids, but that is the beauty of this recipe. You can add anything you like into the scrambled egg portion! I usually throw in some sliced green onions. 

When the scrambled eggs are done, transfer them to a bowl. I use the same skillet to make the crispy cheese tacos! Easy easy. 

Next, while the skillet is still hot, I sprinkle some cheese in a somewhat circular shape. It doesn’t matter what shape, really. It just matters that the cheese sprinkle is roughly the same size as the tortilla you’re going to use. 

The cheese will start to sizzle and melt. As soon as it does, place the flour tortilla right on top! Let it cook for a few seconds. Then, add more cheese to the top! 

The scrambled eggs come next.  

Then, I add some salsa or pico de gallo or something fresh and delicious. I made a quick little pico with avocado for these photos. 

Finally, fold the taco over and press it together so it sticks. Since there is a good bit of cheese, it usually sticks together without popping open. And the outside is SO incredibly crispy and crunchy. 

As if tacos could be any better?! These are incredibly satisfying. I love having something super filling like this on a weekend morning. It will keep you full for hours! 

One thing to note is that because we make this cute little cheese jacket for the taco, these are best served right after eating. Sure, you can reheat them. But they are just the absolute best right after making – like anything with cheese is. 

Seriously cannot beat these! (more…)

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It’s my annual scone!!

These coffee and irish cream scones are deliciously fluffy with all the flavors of Bailey’s irish cream, a touch of coffee and the most wonderful glaze. They are a fun Saint Patrick’s Day treat or an ideal breakfast. 

Even a dessert! 

Eat then whenever, however you’d like. As a treat, with coffee, as part of a brunch spread – the options are endless.

It’s true: every year in March I feel compelled to share the newest scone recipe in our house. Which is WILD because I didn’t even like scones until fairly recently! I will spare you my long winded, tired story of how I had dry scones as a child. Didn’t we all?

Now scones are better than ever. 

This recipe is based on the scones I first shared on my blog well over a decade ago. Feels like a million years! It’s the best recipe ever. They are simple to make, you probably have the ingredients for a classic scone and they don’t take long at all. 

Today, we’re giving things an Irish twist in honor of Saint Patrick’s Day coming soon. I replace the buttermilk in my scones with Irish Cream liqueur. 

Yes. Best idea ever!

I also add a touch of coffee. Just for that traditional latte flavor with an emphasis on the Irish Cream. 

LOVE them. They are so incredibly flavorful and definitely treat-worthy.  (more…)

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My ideal breakfast is here for you today.

Crunchy, toasted sourdough bread, topped with cottage cheese, hot honey, everything bagel seasoning, smoked salmon, pickled onions and lots of peppery arugula.

It’s kind of like a salad on a piece of toast. And I am here for it! 

I’m spilling all the secrets today… because this toast is what I eat almost every day. A version of it, at least. 

Okay, so you may remember a few years ago when I fell in love with the combo of cottage cheese on sourdough toast, topped with honey and chili crunch?

I LOVE this breakfast. And not only for breakfast. A snack. Even dinner – it is so delicious. And it checks all the boxes. 

Super satisfying, savory and sweet, lots of texture. 

Totally my kind of meal. 

This meal is almost exclusively what got me into loving cottage cheese. 

I had started to enjoy it a few years ago, but then when I started putting it on toast? Game over for me. Obsessed. Had to have a few containers in my fridge at all times.

P.S. it also helped that I discovered good culture cottage cheese at this time. It’s seriously the BEST (not sponsored, ha!) and the only one I will buy. It’s also probably Jordan’s favorite food, eaten completely plain, because their cottage cheese is top notch. 

These days, I ADORE cottage cheese. I will happily eat it in a savory or sweet manner. Though if I had to choose, I’d pick savory. 

This is how I make it! 

First, I toast sourdough bread and we all know I like it TOASTED. None of that warm bread, no thank you. I want it to be one shade away from burnt. 

Next, I top the toast with a few spoonfuls of cottage cheese. I sprinkle on some everything bagel seasoning. If I don’t use the everything season, I will use sea salt or something similar. Any seasoning I love!

I also do a drizzle of hot honey right here. Just a little one! Because I can’t stop with the savory + sweet combo. 

Then, a handful of arugula. I don’t dress this or anything – the cottage cheese and hot honey are enough to make it taste incredible. 

Next, some slices of smoked salmon. Maybe another little sprinkle of everything seasoning. 

Finally, a few pickled onions! 

Of course, you can add anything else on there that you love. Some dill. A spritz of lemon. Cucumbers even! Maybe a slice of tomato.. 

Make it your own.  (more…)

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I made you a breakfast dessert!

This brown butter pistachio granola is so crunchy and delicious, studded with dried cherries, pepitas and made with ground flax and maple syrup. It’s fabulous as a cereal, sprinkled on yogurt or eaten by the handful.

You know, when you need something sweet after breakfast. Or lunch. Or even dinner! 

It tastes like a cookie. And even though I just told you about my favorite store bought cookie granola last week in my favorites, I was making this before I discovered it. This is more of a sweet and salty, crunchy cookie granola. 

I’m a huge fan of homemade granola and I have a ton of recipes that we enjoy. This salted maple granola is constantly in rotation. We also love my pumpkin granola bark. And cashew butter granola is also delicious.  

With that being said, this one takes the cake. This recipe is SO GOOD. 

It has a crazy depth of caramely flavor from the brown butter. It is so incredibly crunchy in the best way possible. The pistachios are super buttery and lovely.

And that little sprinkle of chocolate? Well, it’s everything. 

This granola is a slight spin on the eleven madison park granola, which is fabulous. It is so crunchy, has the perfect amount of sweetness and my favorite part – has dried cherries.

I opt for cherries 100% of the time over cranberries and I love them in my granola. 

The other reason I love this is that it includes a few of my favorite granola add-ins. In fact, they are probably my top three

Pistachios

Pepitas

Flaked coconut

I could put those three things in a bowl and go to town! So super delicious. 

They are ingredients that I use all the time, and the ones I turn to when I need a pick-me-up. I mean, I put pistachios on just about anything. 

My favorite part of this granola though? The brown butter.

Of course!!

I will forever and always adore brown butter. It’s delightful. It adds so much flavor to everything sweet and savory. 

Sometimes I throw a few chocolate chips into this when it comes out of the oven too. That is totally optional. Just depends on what kind of mood I’m in.

The chocolate chips don’t make it taste cookie-like… the brown butter and oats do that on their own. But who doesn’t love a little hint of chocolate?! (more…)

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Nothing beats breakfast for dinner! 

This white pizza frittata is incredible. Baked eggs with lots of mozzarella cheese, oregano, basil, garlic and tomatoes, topped with parmesan and some dressed arugula greens. Ridiculously filling and so, so tasty.

While I love making classic pancakes, bacon and eggs for dinner, sometimes an egg forward dish like a frittata or quiche steals the show. This is a dish where the leftovers taste amazing and it comes together quickly.

At the same time, it feels sort of special. Unique and fancy, if you will. But it’s just eggs! Baked eggs with ingredients you most likely have in your kitchen.

If you’ve been around for any length of time, then you know that I have an obsession with white pizza. White pizza itself, white pizza flavors – I shared white pizza dip a billion years ago. White pizza lasagna. White pizza grilled cheese!!

What is this white pizza that you ask? Super cheesy, garlicky flavors with herbs and tomatoes. Basil, oregano, a good drizzle of olive oil. 

I knew these flavors would work wonders in a frittata and I was correct! 

This has become my new favorite way to eat eggs.

And I live for eggs. In fact, I’d go as far to say that eggs are my favorite food. Their delightful savoriness and overall versatility make them a staple nearly every day for us. 

This is how I make the frittata! 

I start by cooking some shallots and garlic in a touch of butter. I like to get these nice and brown so there is lots of flavor. 

Next, I pour in the frittata filling which consists of eggs, mozzarella cheese, basil, oregano and a little half and half or cream.  (more…)

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