Breakfast & Brunch

Morning Glory Pancakes


While I was in … wait for it …. Vermont (do I travel anywhere else?!?), we spent an evening / morning in the charming town of Manchester. After a relaxing night at the Equinox Resort, we set out in the morning to explore the town and stumbled upon a small breakfast restaurant called Up For Breakfast. On the menu was an item that I’m not sure I’ve ever seen at a restaurant – Morning Glory Pancakes. For someone who is obsessed with morning glory muffins, I’m ashamed to say that I’d never even thought to make them in pancake form. I promptly ordered them, devoured them, and have spent the past couple of weeks contemplating how I might be able to make them at home. Read More

Nana’s Pumpkin & Raisin Muffins

pumpkin raisin muffins

My nana was a lot of wonderful things in her life, but a cook/baker she was not … with the exception of her perfecting precisely three recipes. The first being her Yorkshire pudding (she was born and raised in Yorkshire, so I think you kind of have to know how to make the pudding), the second being her oatmeal raisin cookies, and the third being these pumpkin and raisin muffins. While most of us don’t bust out the pumpkin recipes till September, October or November, Nana would make these all year round. She was famous for them. They’re unbelievably moist, probably because they call for FOUR eggs, and more vegetable oil than I’d care to acknowledge. Totally worth it though.

I see a lot of pumpkin recipes with chocolate incorporated and I’ve always had the hardest time wrapping my head around that concept. It just doesn’t sound right (or good) to me. Baked pumpkin goods, if made with an accompanying feature ingredient, should be made with raisins, NOT chocolate chips…..IMHO. Why? Because that’s how Nana did it and she never steered me wrong. Read More

Peach Streusel Muffins

fresh peach streusel muffins

I’m not sure what it is about back-to-school season that turns me into some kind of Betty Crocker / Martha Stewart home-making type. But it’s undeniable. I’m cleaning, organizing, and baking like a maniac. Maybe it’s the promise of the routine that back-to-school brings, but I’m a nesting machine these days. Other perks of back-to-school? Less Kidz Bop on the radio, a playroom that’s not perpetually bombed out, and the end of  the frustration-inducing moans of “I’m bored”.

I’ve talked before about how great the peaches are where we live, in York County, SC. I couldn’t let the season pass without posting at least one recipe, so today I bring you these peach streusel muffins. Read More

Blueberry Lemon Waffles

Almost once a week, we have breakfast for dinner. To be honest, it might be my favorite night of the week. Why? Because the kids will actually eat the dinner I make without a fuss and I get to make ONE meal instead of THREE. Plus, I love breakfast foods too.

Last week, I made homemade waffles for the kids and they totally gobbled them up. The two-year old out-ate us all! (Those of you who know him will not be surprised by this.) I was pretty low on groceries, but did have blueberries and lemons on hand (a favorite flavor combo here at B&B…see here and here), so ran with that.

Blueberry-Lemon Waffles


Makes 4-6 waffles, depending on waffle iron size.

2 cups of flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 tbsp sugar
2 eggs
1 3/4 cup of milk
2 tbsp melted butter (cooled)
1/2 cup roughly chopped blueberries
2 tsp lemon zest


Prepare your waffle iron. Heat to medium.

Sift dry ingredients together. In a separate bowl, mix milk, eggs, and melted butter. Mix dry ingredients and wet ingredients together. Gently fold in blueberries and lemon zest.

Pour batter into waffle maker. Cook until risen, and lightly browned. Repeat.

Top with blueberries, powdered sugar and a squeeze of lemon juice. Enjoy!


Blueberries & Cream Cheese Crepes

Blueberry Cream Cheese Crepes

This is one of my favorite recipes and one that I choose to make when I’m bringing a meal to a friend in need. When we had each of our children, we were blessed enough to have friends who brought us meals several nights as we were getting adjusted to having the newest addition. These were the greatest gifts considering I would often forget to eat let alone think to make a meal for my family after we brought a new little one home. The meals most often are Italian or pasta based so when I bring a meal to a friend I steer clear of that genre to make sure I’m giving them something they haven’t had yet. And who doesn’t love a good breakfast for dinner?

These Blueberry Cream Cheese Crepes are perfect for Summer when blueberries are particularly fresh (not to mention cheap!). If you’re not a blueberry fan, these would be good with any fruit sauce drizzled on top. I’ve made these with strawberries and bananas and they were just as heavenly. One of the things I love about this recipe is that it’s not overly sweet. The cheese filling plays so well off of the slightly tart, tangy flavor of the blueberry sauce. A few slices of banana and a sprinkle of powdered sugar finish them off with a soft sweetness.

The crepe recipe is one I’ve been using for years, but have slightly adapted. It originated from a Better Homes and Garden Bridal Edition Cookbook that I received at my bridal shower several years ago. I’ve made these crepes so often that my cookbook now (conveniently) opens right up to the recipe.


Blueberry Cream Cheese Crepes
Blueberry Cream Cheese Crepes


Basic Crepe:

2 eggs
1 1/4 cup milk
1 cup all-purpose flour
1 1/4 teaspoon salt
1 tablespoon canola oil

Cheese Filling:

4 ounces cream cheese, softened
1/2 cup cottage cheese
1/4 cup confectioner’s sugar
1 egg
zest of 1/2 lemon

Blueberry Sauce:

1 pint blueberries
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon butter
2 tablespoons water
1 lemon, juiced


Preheat oven to 350 degrees. Lightly grease a 13×9″ pan.


Sift the flour into a medium sized bowl. Add balance of ingredients. Whisk ingredients together until combined. (Batter should not be lumpy; sifting the flour helps to prevent lumps).

Heat a greased 6″ skillet or crepe pan over medium-low heat. Pour approximately 2 tablespoons of batter into the pan while simultaneously swirling the pan around to cover with the batter. Cook for approximately one minute or until the crepe can easily be lifted from the pan. Flip and cook for 20 additional seconds. Remove crepe. Repeat with balance of batter, greasing the pan as necessary.

Cheese Filling:

Combine all ingredients into a food processor. Pulse until thoroughly combined and smooth.

Blueberry Sauce:

Combine all ingredients into a saucepan over medium heat. Bring to a boil. Reduce heat to low. Occasionally stir until the juice of the blueberries are released and the sauce begins to thicken, approximately 5 minutes. Remove from heat.


Spoon 2-3 tablespoons of cheese filling into a crepe. Roll the crepe and place into the greased 13×9″ pan, fold side down. Repeat until all crepes are filled. Bake for 10-12 minutes.

Transfer the crepes to plates and spoon blueberry sauce on top. Sprinkle with powdered sugar and serve with freshly sliced bananas.

Blueberry Cream Cheese Crepes