Ruby Red Raspberry Rolls

What's swirly and sweet and sticky all over? My (mostly) homemade Ruby Red Raspberry Rolls, of course! Treat someone you love to a batch of these raspberry and cream cheese bundles of goodness—made just a little tart with zingy pink grapefruit. And, no, don't worry; you don't make the dough from scratch...

Pineapple & Coconut Banana Bread

Nothing's better than banana bread, except maybe for banana bread laced with sweet crushed pineapple and flakey coconut. Cozy, tropical and easy to make—this is a recipe you'll want to save! 

5-Ingredient Blueberry-Peach Crumb Cake

Everyone needs an easy recipe in their back pocket for making the most of fresh summer fruit. Something quick, delicious and almost mindless to make. This sweet, buttery blueberry-peach coffee cake is the simplest of treats, perfect for any lazy morning or special occasion...

Modern Bright & Sunny Bridesmaid Brunch!

First post of 2016, hooray! I start each New Year ready to (finally) master balance, who's with me? Work hard AND set aside time for friends. Eat mostly clean...but with a few indulgent treats. My grandma taught me, "It's good to be a little bad!" And with that in mind, I invite you into my apartment for a beautiful, boozy bridesmaid brunch…

3-Ingredient Avocado Power Pita Breakfast!

By a show of hands, who prefers a savory breakfast? Well, starting your day on a "sunny side up" note totally sets you up for a rock star day. And (promise) it's not even hard to do! If you love avocado toast you'll obsess over this protein-packed, powerhouse pita breakfast just like I did. Three ingredients, five minutes, no recipe required...

The Best 5-Ingredient Carrot Waffles Ever!

I could eat wintery food forever; cozy braised dishes, soups, gooey cheesy goodness—that's my jam! But I'm ready to start filling my body with fresh spring veggies again. That doesn't mean I'm depriving myself nor am I only eating salads. Heck, no! I'm talking crunchy Carrot Waffles yo! Get on board.

Bunny-Butt Banana Pancakes for Easter!

I don't often say I'm craving cottontail but these Bunny-Butt Banana Pancakes have me singing a different tune! I've seen a zillion complicated bunny pancake ideas online but (real talk) I'm no pancake artist, nor do I want to be. Not a problem when it comes to this easy recipe...

Warm Weekday Pancake Hack For Better, Yummier Mornings!

Starting the morning with a warm breakfast makes any weekday better. But who has time? Not me. Fiancé makes the coffee, I just grab and go! So when I'm dying for pancakes, I make a big batch and freeze leftovers. Layered between parchment in a plastic bag, they'll freeze up to one month. 

5-Ingredient Pumpkin Spice Latte Waffles That Make Sweater Weather That Much Better!

I thought I was over pumpkin, at least for a while. I went a little gourd crazy this year: Pumpkin Panna Cotta, Pom Pom Pumpkins, Pumpkin Soup with Spicy Chorizo. Gah! It's like, put down the can opener girl, right!?

5-Ingredient Miniature Sour Dough–Green Apple French Toast Bites!

There are two brunch seasons according to the magazine calendar: December/January and early spring. Through osmosis over the years, I seem to have adopted this work-related timeline in my personal life. I'll host a killer New Years breakfast, then totally ignore AM-entertaining until J.Crew's hawking short-shorts and liberty print again.   

5-Ingredient Sticky Toffee Monkey Bread—My Latest On Freutcake!

You may have spotted the teaser video for this 5-Ingredient Sticky Toffee Monkey Bread over the weekend. Well, huzzah! The big reveal is here: Head over to Leah Bergman's blog, Freutcake, for the full tale of my new favorite breakfast treat—the ooeiest, gooiest thing you can imagine! 

The 5-Min. Breakfast Tart That Will Instantly Improve Your Morning!

Happy Monday, lovely friends! Is your week off to a good start? It's freezing here in New York City, which didn't make getting up any easier. 

Summer Berry Breakfast Tartlets—Simple, Chic Way To Start The Day!

Good morning, lovelies! How was your weekend? Did you do anything fabulous? Boyfriend and I had a super low-key few days—it felt so good! We went to the movies, checked out a new restaurant in Williamsburg and made BLT sandwiches. 

I'd love to share a super-quick recipe idea with you this morning, if you're interested: Simple Summer Berry Breakfast Tartlets! To be honest, I've been getting a little bored of smoothie-mania. I need something pretty (and tasty) to look forward to waking up for, what about you? But who has time, right? Aha! Well, these mini tarts use good-quality English muffins as the base. They toast up in about 3 minutes—top those with ricotta, berries, honey and a few pistachios, you have a quickie breakfast that's easy and elegant (they remind me of the miniature berry tartlets I used to see in the patisserie window next to my apartment in Paris)! Feel free to swap in different berries and/or nuts to perfectly suit your taste...

SUMMER BERRY BREAKFAST TARTLETS
SERVES: 4

2 good-quality English muffins, cut in half to make 4 rounds
1/2 cup goat milk ricotta cheese or other reduced-fat ricotta cheese
1 pint raspberries or blueberries
4 teaspoons honey
1/4 cup chopped pistachios 

1. Preheat a toaster oven or regular oven on the convection setting to 350˚. Arrange English muffins on a baking sheet and bake until lightly toasted, 2 to 3 minutes; let cool slightly. 
2. Spread 1 to 2 tablespoons ricotta on each English muffin half. Top with berries and 1 tablespoon each honey. Sprinkle with pistachios. 

What do you make for breakfast when you're feeling a little fancy (but still kind of lazy)? I'd love to know! My mom would make me strawberry-yogurt-grape nut parfaits when I was in school—they were so darn pretty and couldn't be easier to make. Well, I guess minus having to slice berries. Anyway, leave your breakfast idea in the comments if you have one! xo Erin

The Ultimate Potato Chip Omelet—Playful Twist On A Spanish Tortilla!

This may not be the healthiest dinner recipe I've posted but—geez!—it was a blast to make (and super delicious, too)! Boyfriend planted the idea in my head a few weeks back: He said chef Ferran Adria made a Spanish tortilla (potato omelet) using potato chips instead of sliced potatoes! Allow me to nerd out for a minute: Chef Ferran Adria is the brilliant (brilliant!) Spanish chef who ran elBulli, the #1 restaurant according to Restaurant Magazine for 5 years and hatchery of creative molecular gastronomy techniques used around the world. That's why I was so drawn to his simple potato chip omelet! There's nothing fancy or molecular-y about it. In fact, his recipe on Food & Wine's website only calls for 5 ingredients.Last night I decided to create a potato chip omelet of my own. I loaded mine up with thick-cut Deep River potato chips, sautéed shallots, manchego cheese and rosemary. The thicker potato chips hold up well during cooking: Most of the chips soften just enough to mimic cheesy, salty potato layers—the chips on the very top crisp up and give the omelet a fabulous crunchy bite! Serve this meatless meal warm or at room temperature with a big green salad and a little aioli on the side. I mean, who's not going to love a potato chip omelet, right? 

POTATO CHIP OMELET 

SERVES: 2 to 4

1 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

8 large eggs

1 cup grated manchego cheese

1 tablespoon minced rosemary 

1 5-ounce bag potato chips

Kosher salt and freshly ground pepper

1. Preheat the broiler. Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes.

2. Meanwhile, whisk the eggs in a large bowl until combined. Add 1/2 cup manchego, the rosemary, potato chips (reserve a few for topping, if desired), and 1/4 teaspoon each salt and pepper and stir, breaking up the potato chips slightly until combined.

3. Pour the egg mixture into the skillet and cook, stirring, until the bottom begins to set, about 2 minutes. Sprinkle the top of the omelet with (the reserved chips, if using, and) the remaining 1/2 cup manchego cheese. Broil until puffed and just set in the middle, about 2 minutes. Let cool slightly before serving.  

I'm curious! What's the craziest thing you've ever put in an omelet? I'd love to know! Potato chips seems a little odd but I promise the result is amazing—this may become a thing for us :) xo Erin

Breakfast Basics: Cucumber-Melon Breakfast Cooler, So Refreshing!

Good morning! Remember when I shared my at-home breakfast plan with you? The goal was to entice myself with yummy smoothies so I'd eat breakfast at home before work (instead of leftover turkey and pumpkin pie in the test kitchen). Welp, if you're wondering how it's going, here's a recipe for the Cucumber-Melon Breakfast Cooler I whizzed up this morning. This is not green juice. Instead it's a super-simple mixture of cucumber, honeydew, lime juice and a little sweetness (all of my faves)! Here's how you make it...

CUCUMBER-MELON BREAKFAST COOLER

SERVES: 2

2 cups sliced English cucumber (skin on)

2 to 3 cups cubed honeydew melon

2 cups ice

1/4 cup water

Juice of 1 lime

2 tablespoons simple syrup

Put the cucumber, honeydew, ice, water, lime juice and simple syrup in a blender and blend until smooth. Divide among chilled glasses. 

Note! If you’d like your drink a little sweeter, replace the water with store-bought lemonade.

Summer Hostess Gifts, Like Olive Oil Granola—My Latest On Refinery29!

Good morning, all! Quick question for you: Do you have any big summer plans? I feel like summer always slips away before I can plan anything! Does that happen to you, too? Or do you already have some incredible trips, events, adventures lined up—I'd love to know! 

How-To Make: The Perfect NYC Deli Breakfast Sandwich At Home!

Good morning, lovely friends. I hope your week's off to a fabulous start—I missed you! You know, one thing I'm already pining after from our trip is eating breakfast with boyfriend every day. It's silly but eating together really does rose-tint the rest of the day for me. Back home I usually have breakfast at the test kitchen (and he usually skips it all together).

Anyway, this means I'm already thinking about what's for breakfast Saturday morning and I think this is it: The Perfect Deli-Style Breakfast Sandwich, which I developed for this post on Refinery29 last week! The mega-order (bacon, egg and cheese, sausage, hash browns, ketchup and hot sauce) was a staple for my friends and I growing up. It's still pretty perfect but so much better when you make it at home. Here's how you do it...

THE PERFECT BREAKFAST SANDWICH

SERVES: 1

3 strips bacon
1 sausage, halved lengthwise
1 frozen potato patty
1 large egg
1 tbsp ketchup
1 roll, split
1 tbsp minced chives
3 to 4 dashes hot sauce
1 to 2 slices American cheese

1. Put the bacon in a skillet (cast-iron if you have it) and cook on medium heat, flipping once, until crisp, about six minutes. Transfer bacon to a paper towel–lined plate to drain; reserve drippings in the skillet. 2. Return the skillet to medium heat. Add the sausage, flipping once until browned and heated through, about five minutes; transfer to plate. Add the potato patty to the skillet and cook as the label directs; set aside.
3. Heat one teaspoon remaining drippings or olive oil in a small nonstick skillet over medium heat. Crack the egg into a small cup, then slide into the skillet and cook until whites begin to set, about one minute. Cover and cook until whites are firm, about two more minutes. 
4. Spread the ketchup on the bottom roll half. Top with the cooked potato patty, chives, fried egg, hot sauce, sausage, bacon, American cheese, and the top roll half. Serve immediately.

Easy Raspberry Pull-Apart Rolls: Naked or With Tangy Buttermilk Glaze!

Good morning, good morning, good morning! I was feeling super ambitious last night—I blame it on having the house to myself and no New Girl on television—so I decided to play around with a recipe idea I've been hankerin' to develop: Easy Raspberry Pull-Apart Rolls! Pull-apart rolls and breads (sweet or savory yeast-raised breads that are filled and layered into a pan) have become increasingly popular over the past year.

Easy Easter Entertaining: Goat Cheese & Asparagus Scrambled Egg Recipe!

Good morning, lovely friends! How was your weekend? I'm thinking ahead to Easter (can you believe it's this weekend?) so I'd love to share this super-simple recipe with you, if you're interested: Goat Cheese-Asparagus Scrambled Eggs. This is the perfect brunch recipe to have in your back pocket—gorgeous, easy to make and very budget-friendly. Did I mention it only takes 25 minutes to make? Boyfriend and I served this as part of our Easter brunch last year. It's a fabulous addition if you're looking to round-out your own menu. Here's how you make it...

GOAT CHEESE-ASPARAGUS SCRAMBLED EGGS

SERVES: 4

FOR THE ASPARAGUS 

1 bunch thin asparagus, trimmed

Olive oil, for drizzling

Kosher salt

FOR THE EGGS

8 large eggs

Kosher salt

4 ounces soft goat cheese, crumbled'

1/4 cup snipped chives

1. Make the asparagus: Preheat oven to 450˚. Spread asparagus in a single layer on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle with salt. Roast about 10 minutes or until asparagus are cooked through and slightly crisp at the tips.

2. Meanwhile, make the eggs: Melt 1 tablespoon butter in a nonstick skillet over medium heat. Whisk the eggs, 1 tablespoon water and 1/4 teaspoon salt in bowl until frothy and combined. Add eggs to the skillet and cook, stirring and folding as eggs set, 3 minutes or until just set. Transfer to platter. Top with crumbled goat cheese, cooked asparagus and snipped chives.

 Quick note: If you don't care for goat cheese, try swapping in Parmesan. 

Good Housekeeping's Signature Sour Cream Coffee Cake Recipe!

Our test kitchen opens up for public tours the second Friday of each month. Groups come in, we show them our kitchen and we feed them coffee cake. That's the drill. The coffee cake recipe is always the same and it's delicious—other editors from around the institute always come by for scraps in the morning after we trim and cut the cakes. The original recipe calls for pears (as seen below) but we'll use whatever seasonal fruit looks best.

GOOD HOUSEKEEPING SOUR CREAM COFFEE CAKE

SERVES: 10 to 12

FOR THE STREUSEL

2/3 cup packed light brown sugar

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

4 tablespoons margarine or butter, softened

2/3 cup walnuts, toasted and chopped

FOR THE CAKE

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sugar

6 tablespoons margarine or butter, softened

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/3 cups sour cream

3 firm Bosc pears (about 1 1/4 pounds), peeled, cored and cut into 1-inch pieces

1.     Preheat the oven to 350˚. Line a 13-by-9-inch baking pan with aluminum foil; grease the flour and dust with flour.

2.     Prepare the streusel: In a medium bowl, mix the brown sugar, flour and cinnamon with a fork until well blended. With your fingertips, work in the butter until evenly distributed. Add the walnuts and toss to mix; set aside.

3.     Prepare the cake: In another mediun bowl, combine the flour, baking powder, baking soda and salt; set aside.

4.     In a large bowl with a mixer on low speed, beat the sugar and butter until blended, scraping down the bowl often with a rubber spatula. Increase the speed to high, beat until creamy, about 2 minutes, occasionally scraping down the bowl. Reduce the speed to low; add the eggs 1 at a time, beating well after each addition. Beat in the vanilla.

5.     With the mixer on low speed, alternate adding the flour mixture and the sour cream, beginning and ending with the flour mixture, until the batter is smooth, occasionally scraping the bowl. Fold in the pears with a rubber spatula.

6.     Spoon the batter into the prepared pan, spreading evenly. Sprinkle the top with the streusel mixture. Bake the coffee cake 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool cake in the pan on a wire rack 1 hour to serve warm, or cool completely in the pan to serve later. Makes 16 servings.

[Recipe from Good Housekeeping. Photographed by me!]