Cashew Butter
Cookie and Kate » Breakfast
by Kate
1M ago
Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect. This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile. Homemade cash ..read more
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50+ Spring Brunch Recipes
Cookie and Kate » Breakfast
by Kate
1M ago
Kansas City is in full bloom and I feel like I’m living in an Easter basket. I spy shades of light purple, pink and yellow from my window. The neighbors’ daffodils and tulips are so cheerful. We’re hosting our families for Easter brunch this weekend, and I thought you might be planning your menu as well. I limited each category to my top five to help you narrow your selections. These recipes are all great candidates for Mother’s Day and the spring weekends in between, so you might want to bookmark this page. You’ll find many options below, including a list of vegan options at the end. Gluten ..read more
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Muesli
Cookie and Kate » Breakfast
by Kate
2M ago
Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months. Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit. Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts ..read more
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Fresh Cranberry Orange Muffins
Cookie and Kate » Breakfast
by Kate
7M ago
These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be. These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here. These muffins are made with wholesome ingredients like whole wheat flour and Greek yo ..read more
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Pistachio Butter
Cookie and Kate » Breakfast
by Kate
8M ago
Have you ever tasted pistachio butter? This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! It’s creamy with amazing pistachio flavor. I first tasted pistachio butter when we visited an Ottolenghi restaurant in London last year. I was so excited and wanted to try everything, so I brought a collection of shelf-stable treats back home with us. They had tiny jars of sweetened, spiced pistachio butter—I don’t know what they called it, exactly—but it piqued my interest. This pistachio butter tastes like an absolute treat even without any sweetener. It ma ..read more
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Crêpes
Cookie and Kate » Breakfast
by Kate
10M ago
This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes. This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or s ..read more
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3-Ingredient Banana Pancakes
Cookie and Kate » Breakfast
by Kate
10M ago
Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another. My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too ..read more
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Buckwheat Pancakes
Cookie and Kate » Breakfast
by Kate
10M ago
Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own. Thanks to the buckwheat flour, these pancakes are naturally gluten free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them. This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Co ..read more
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Simple Strawberry Smoothie
Cookie and Kate » Breakfast
by Kate
10M ago
You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and its nutty strawberry flavor is truly crave-worthy. In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter. This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well. If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of ..read more
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Foolproof French Toast
Cookie and Kate » Breakfast
by Kate
10M ago
Let’s hear it for French toast! The best French toast is seared golden on the outside, tender in the middle, lightly sweet and deliciously custard-y. This French toast recipe meets all of those qualifications with flying colors. This recipe bypasses all of the common French toast downfalls. Perhaps your previous attempts have yielded soggy, falling apart, eggy toast—never again! I’ve studied French toast techniques and this recipe will not let you down. French toast, known as pain perdu in France, is one of many brilliant uses for stale bread. It’s true that French toast turns out best when ..read more
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