Everyone’s favorite hazelnut chocolate spread, made from scratchand in the comfort of your own kitchen. Warning: this homemade nutella is highly, highly addictive.
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Homemade doughnuts, because there are few things better than a freshly glazed doughnut, still warm from the fryer. Swoon.
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A stack of spicy, cozy, Christmas-y pancakes, perfect with a drizzle (or two) of maple syrup. Yummm.
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Autumn, baked in a muffin pan.
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As the name of this blog may suggest, the Pancake (with a capital "P") hold a special place in my heart — especially when topped with caramelized peaches.
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A fruit crisp that is - gasp! - suitable for breakfast, with a dollop of yogurt on top.
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Homemade mascarpone cheese, way easier than you would think and oh so delicious.
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Straight from Tuscany, schiacciata con l’'uva is a fluffy bread topped with juicy grapes, fragrant cinnamon, and lots of sugar.
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Biscuits that are buttery and lightly sweet and delicately crumbly, with pockets of strawberries, which have become soft and melty and delightfully jammy in the oven. Each one perfectly encapsulates the flavor of a bowl of sweet strawberries and freshly whipped cream
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A spring-y frittata with crisp, "I-make-everything-tastier" pancetta, thin slices of sweet yellow onion, and the dream team of fresh, vibrant fave + lots of flavorful, sharp Pecorino.
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There's nothing quite as heavenly as a cinnamon roll eaten warm, fresh out of the oven, and these right here are particularly dreamy, buttery and spicy and sweet all at the same time, beautified with generous dollops of glossy, cinnamon-tinged icing, 100% a joy to eat, down to the very last crumb.
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These biscuits are biscuits 2.0, or biscuits living their best life, super tall and stately and glorious and perfectly golden, extra flaky, a little salty from the Parmesan, a little spicy from the black pepper, and a little tangy from the goat cheese.
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Meet American hot chocolate’s exotic, wiser, slightly moodier older sister, one who had lived a year abroad in Europe, studied philosophy, and spent lots of time writing, or thinking deep thoughts. Ladies and gentleman, I give you Italy's cioccolata calda, dark and rich and thick enough to drink with a spoon.
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Autumn, fried up and served for breakfast — doughnuts that are rich and cake-y, reminiscent of coffee cake, and spiced just enough to let the pumpkin shine. Optional but recommended: a veil of shiny smooth cinnamon glaze over the top.
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Breakfast perfection: tender and fluffy waffles thanks to all the sour cream, cinnamon scented to boot, studded with tart sapphire-like blackberries and scrumptious when served with maple syrup and extra berries on top. I loved them and I think you will too.
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A twist on traditional banana bread, lovely served with a swoosh of peanut butter or a drizzle of honey, a treat at breakfast, brunch, or for (midnight) snack.
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Scones with an uncharacteristically fluffy, cake-like texture and a just-barely-sweet flavor, allowing the happy, tart raspberries to steal the show. The fruit, whole wheat flour, and ricotta make these feel substantial, healthy(ish), and fairly virtuous as far as breakfast items go.
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Have your Mimosa and eat it too!
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Italy’s traditional Easter Torta Pasqualina, or rather: a fluffy ricotta filling, mixed with lots of spinach for color and an arguable dose of nutrition (this is basically health food, people) generous helpings of salty rich Parmesan and Pecorino cheese, and, best and prettiest of all, four whole eggs baked right into the top of the pie, bright golden yellow like a circle of miniature suns.
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