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Challah French Toast Waffles

These challah french toast waffles are amazing! I love waffles, and I love french toast. So I knew combining them would clearly satisfy two cravings in one. Flavorful, moist, and it’s literally french toast but with pockets! Pockets for butter, syrup, and loads of fruit. A breakfast/brunch dish with pockets for butter is my love …

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Pumpkin Ricotta Buttermilk Pancakes

If you’re looking for something to do with that last tiny bit of pumpkin in your fridge, make these pumpkin ricotta buttermilk pancakes. They’re spiced to perfection, and believe it or not, the ricotta really lightens up the texture. I didn’t want these to be heavy and dense, so that little bit of ricotta plus …

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Shakshuka – Eggs in Purgatory

Shakshuka is seriously one of the best culinary creations ever. Some call it “Eggs in Purgatory“, you can call it whatever you want — as long as you make it, and eat it, and hug yourself afterwards. What is Shakshuka (or Shakshouka)? It’s essentially eggs poached in a spicy tomato sauce. Sounds simple enough, right? It’s …

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Buttery “Buttermilk” Pancakes | A Kitchen Hack

This is a quick recipe that you should keep on hand for those days you want buttery, buttermilk pancakes — but don’t have real buttermilk. Oh noes!! Don’t worry, adding a little acid to whole milk will pretty much give you the same result. I love my pancakes all kinds of ways, fluffy diner-style, griddle-style …

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Baked Brown-Sugar, Apple & Cranberry Oatmeal

It’s almost like eating a giant oatmeal cookie for breakfast — almost. You guys are going to love this recipe. It’s amazing, and sooo simple — it comes together very quickly. Oatmeal is a great foundation to add damn near anything you want, so you will find that this recipe is very adaptable. You can do whatever you want to it, and I promise it’ll be delicious. Add any combination of fruit you’d like, any nut you’d like (or not), use any kind of sweetener. The options are limitless, and the choice is yours.

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Leek, Sausage & Chanterelle Puff Pastry Frittatas

I really like cute food. I eat with my eyes first, so if it’s cute, I’ll provide it with a barrage of awww’s while devouring it. This is one of those recipes you could totally make your own — that’s the whole idea, right? Due to the fact it’s been a deliciously fatty holiday (as it should be), I had some frozen puff pastry leftover and decided to throw some delicious eggy goodness in there and bake it pretty. If you don’t like mushrooms, you’re a weirdo — kidding! You can totally leave them out. You could swap out the expensive chanterelle’s for a more affordable button, shiitake, or portobello variety. You could use bacon instead of sausage, ANY kind of cheese you want — the possibilities are endless.

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Bacon, Gruyere, and Shallot Quiche

Recently, I whipped up a delicious brunch that included this uh-may-zing quiche filled with smokey bacon, delicious gruyere cheese and a hint of sweetness from the shallots. Served it alongside a fresh green salad and lots of fruit — it was a pretty epic meal. If you’re a lover of quiche, you gotta give this recipe a try.

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