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Cookie butter meets classic coffee cake and honestly there’s no going back from here. New recipe up on the site for your weekend baking enjoyment!

Cookie butter meets classic coffee cake and honestly there’s no going back from here. New recipe up on the site for your weekend baking enjoyment!

These savory baked Everything Bagel Doughnuts, from way back in the blog archives, are still a hit and a great way to switch things up for breakfast or brunch. Grab the recipe on my site!

These savory baked Everything Bagel Doughnuts, from way back in the blog archives, are still a hit and a great way to switch things up for breakfast or brunch. Grab the recipe on my site!

These savory baked Everything Bagel Doughnuts, from way back in the blog archives, are still a hit and a great way to switch things up for breakfast or brunch. Grab the recipe on my site!

All the flavors of a Spam Musubi without having to mold it and fold it and shape it. You can’t got wrong with this fried rice. It’s super easy!

2 tablespoons neutral oil, divided
12 ounces Low-Sodium Spam, diced
6 scallions, sliced
4 large eggs, beaten
2 cups cooked white rice
1/3 cup oyster sauce
1/3 cup low-sodium soy sauce
1/4 cup granulated sugar
1/4 cup Furikake seasoning
Crumbled nori, for topping (optional)

Heat a large wok or skillet over medium heat. Once hot, drizzle in 1 tablespoon oil and add the spam. Cook until crispy. Stir in the scallions and cook for a few minutes. Then move everything to one side of the pan. Drizzle in the remaining tablespoon of oil and add the beaten eggs. Cook until scrambled through and then combine everything in the pan together.

Add the cold rice, crumbling it with your fingers. Cook for a few minutes to warm through. In a small bowl, whisk together the oyster sauce, soy sauce and sugar. Pour the sauce over the rice and cook, stirring often, until evenly combined.

Add the Furikake at the end and stir to combine. Serve and garnish with more Furikake and/or crumbled nori. Enjoy!

My love of Sizzler’s cheese toast as a kid, has grown into my love of this cheese toast BLT. It’s the only way I want to eat my sandwiches these days!

1 stick unsalted butter, softened
1/2 cup grated parmesan cheese
1/2 teaspoon granulated garlic
Pinch of paprika
4 sliced soft white bread
4 tablespoons garlic aioli or mayonnaise
4 pieces butter lettuce
6 tomato slices
1 avocado, thinly sliced
4 slices crispy bacon, cut in half

In a small bowl, combine butter, parmesan, garlic and paprika until smooth.

Spread each slice of bread on one side with 1-2 tablespoons of the parmesan butter. Place, buttered-side down on a hot skillet and cook until golden brown turn over and cook for 30 seconds or so on the second side.

Transfer to a wire rack to cool slightly. Then flip over the pieces of bread so you can arrange everything on the non-buttered side. Spread with garlic aioli then top with lettuce, tomatoes, bacon, and avocado. Sandwich together then cut in half and serve. Enjoy!

If you’re looking for a quick an easy weeknight meal packed with flavor, then these Chicken Florentine Meatballs fit the bill! Grab the recipe from my site!

If you’re looking for a quick an easy weeknight meal packed with flavor, then these Chicken Florentine Meatballs fit the bill! Grab the recipe from my site!

If you’re looking for a quick an easy weeknight meal packed with flavor, then these Chicken Florentine Meatballs fit the bill! Grab the recipe from my site!

This PB&J French Toast is the perfect weekend breakfast or brunch. Fill it with whatever but butter you like or even chocolate hazelnut spread. Super easy and versatile.

Strawberry Maple Compote:
1 pound fresh strawberries, sliced
1/4 cup maple syrup
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of Kosher salt

French Toast:
1 Challah loaf
1/2 cup creamy peanut butter
2 cups half and half
3 large eggs
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
Pinch of Kosher salt
Powdered sugar, for dusting

For the compote, combine the strawberries, maple syrup, lemon juice, vanilla extract and salt. Set over moderate heat and bring to a simmer. Cook, stirring often, for 15 minutes, or until strawberries have softened. Remove from the heat and set aside.

For the French toast, slice the challah into 2-inch slices. Then make a slit in the center of each. Fill each with peanut butter and gently press together.

In a shallow dish, whisk together the half and half, eggs, vanilla, cinnamon and salt.

Heat a large griddle over medium heat. Grease with butter or cooking spray. Then working with one French toast at a time, fully dip both sides into the custard mixture making sure to fully soak each. Place on the hot griddle and cook until golden brown, about 3 to 4 minutes. Flip over and cook on the second side for another 2 to 3 minutes.

Serve with powdered sugar and the strawberry maple compote. Enjoy!

Kolaches but make them savory and sweet. These are filled with strawberry jam, grainy mustard, Black Forest ham, and Brie. They’re up on the blog and the perfect weekend baking project!

Kolaches but make them savory and sweet. These are filled with strawberry jam, grainy mustard, Black Forest ham, and Brie. They’re up on the blog and the perfect weekend baking project!

Kolaches but make them savory and sweet. These are filled with strawberry jam, grainy mustard, Black Forest ham, and Brie. They’re up on the blog and the perfect weekend baking project!

Kolaches but make them savory and sweet. These are filled with strawberry jam, grainy mustard, Black Forest ham, and Brie. They’re up on the blog and the perfect weekend baking project!

A simple yet delicious 4-ingredient appetizer that really doesn’t require a recipe necessarily. one of the best things you’ll eat.

3 firm green plantains
Vegetable oil, for frying
2 large avocados
1 lime, juiced
Kosher salt and coarse black pepper
1/2 teaspoon granulated garlic
10 ounces Cotija cheese or Central American frying cheese

Peel the plantains and cut into 1-inch rounds. Fry in hot oil until lightly golden brown on each side, about 1 to 2 minutes. Drain on paper towels. While still warm gently press the rounds into flat discs. Return to the hot oil and fry until golden brown on both sides. Drain once more and season with salt.

In a medium bowl, mash together the avocado, lime juice, a pinch of salt and pepper, and granulated garlic until as smooth as possible.

In the same skillet, fry the cheese until golden brown on two sides. Drain on paper towels and set aside.

To assemble, top the tostones with avocado and a piece of fried cheese. Serve with lime wedges and enjoy!

Category is: Old Fashioned Iced Oatmeal Cookies but make them strawberry. New recipe up on the blog today for your weekend baking enjoyment.

Category is: Old Fashioned Iced Oatmeal Cookies but make them strawberry. New recipe up on the blog today for your weekend baking enjoyment.

These Fried Prosciutto and Cheese Bites are so delicious! Highly recommend making them with the Babybels. It’s so good!

12 Babybel cheese or mini brie
6 slices prosciutto, cut in half
2 large eggs
1/2 cup flour
1 cup plain breadcrumbs
1 cup panko breadcrumbs
Kosher salt and coarse black pepper
Vegetable oil, for frying
Hot pepper jelly, warmed, for dipping

Unwrap the Babybel or brie cheese and place on a baking sheet. Working with one at a time, wrap each piece of cheese with half of a slice of prosciutto. Return to the baking sheet and then freeze for at least 30 minutes.

In the meantime, create your dredging station. In a shallow bowl, whisk the eggs with a pinch of salt and pepper. In a separate bowl, whisk together the flour with a pinch of salt and pepper. In a third bowl, mix together the breadcrumbs.

Dredge the prosciutto wrapped cheese first in the flour, then the egg and then the breadcrumbs. Return to the baking sheet and freeze once again for at least 30 minutes.

Fill a large pot halfway with oil and heat to 365°F. Once hot, carefully lower a few pieces of cheese at a time, making sure not to overcrowd the pot. Fry for 1 to 2 minutes or until golden brown and crispy. Transfer to a plate lined with paper towels. Season with a tiny bit of salt.

Warm the pepper jelly and serve with the fried cheese. Enjoy!

Wrote out the recipe for this @sumocitrus black pepper seasoning on the blog. It’s so versatile and a great way to extend the sumo citrus season. I’ve been putting it on everything lately, but especially great on steak! Grab the recipe on my site!

Wrote out the recipe for this @sumocitrus black pepper seasoning on the blog. It’s so versatile and a great way to extend the sumo citrus season. I’ve been putting it on everything lately, but especially great on steak! Grab the recipe on my site!

Wrote out the recipe for this @sumocitrus black pepper seasoning on the blog. It’s so versatile and a great way to extend the sumo citrus season. I’ve been putting it on everything lately, but especially great on steak! Grab the recipe on my site!

Wrote out the recipe for this @sumocitrus black pepper seasoning on the blog. It’s so versatile and a great way to extend the sumo citrus season. I’ve been putting it on everything lately, but especially great on steak! Grab the recipe on my site!

Is it even Easter if I don’t remind you about this Carrot Cake Monkey Bread from way back in the blog archives? Still one of my favorites after all these years. Recipe on my site!

Is it even Easter if I don’t remind you about this Carrot Cake Monkey Bread from way back in the blog archives? Still one of my favorites after all these years. Recipe on my site!