Chocolate Waffles with Peanut Butter Chips

Apologies in advance for anyone who came here hoping for a salad today.

This...this is very much the opposite of salad.

But, also! It's probably the most delicious recipe you can ever imagine, especially if you are like me and are a chocolate and peanut butter FANATIC.

Look, I understand if you're mad because it's January and we are all supposed to be collectively "eating better and exercising more." I would like to argue, however, that this IS eating better. New England got it's first big snowstorm of the year and that always gives me an itch to cook and bake. And that is a very, very good thing, considering these Chocolate Waffles with Peanut Butter Chips were the result.

These waffles walk the line between breakfast and dessert and that is a wonderful thing. A bit of cocoa powder is all it takes to make a classic waffle a CHOCOLATE waffle, and honestly I'm kind of wondering why we haven't made chocolate waffles more often? Why have we been denying ourselves this magical combination for so long?

The batter for this recipe is rich and slightly sweet. When these waffles first come out of the waffle iron, they are a bit more tender, delicate and softer than a traditional waffle. The amazing thing, though, is that as the waffles cool on a wire rack, a crust begins to form developing that irresistible crunch we crave in our waffles. It's magic!

The melty, salty peanut butter chips are an extra special touch that take a simple recipe over the top. I know, I know.

Bonus! This recipe makes enough waffles for today plus a batch to freeze and reheat whenever you want an extra special breakfast! Just pop them in the toaster right out of the freezer and thy will be just as crispy and delicious as the day you made them. That's my kind of meal planning :-)

Broccoli and Cream Cheese Breakfast Braid

Some of my favorite recipes tend to be accidental - recipes you put together because you need to clear your fridge and freezer, but then all of a sudden the most delicious creation emerges from your oven.

This...this is one of those recipes. A very happy, very tasty accident.

Here was the situation I found myself in this weekend. In addition to a grumbling stomach around 11 a.m. on Sunday, there was:

--One sheet of frozen puff pastry that was reaching it's prime hanging in the freezer
--Half a block of cream cheese that was close to it's last leg in the refrigerator
--Two big bags of chopped frozen broccoli
--A small nugget of parmesan cheese and half a ball of mozzarella in the cheese drawer

Individually, these aren't particularly bad situations to find oneself in. Combined, however, I started panicking. I didn't want to waste any of this food, so I knew I had to get creative.

And so goes the story of my Broccoli and Cream Cheese Breakfast Braid. This creamy. dreamy creation is perfect anytime of day. Having some girlfriends over for brunch? Need a quick, low maintenance dinner? Want to treat your family to a special Saturday breakfast? This recipe is just what you need for all these situations and more.

In reality, I should have foreseen the success this dish was going to be. Generally, anything wrapped in puff pastry will immediately have a gourmet touch. Then I went ahead and made a savory cream cheese base...who DOESN'T love warm, melty, rich cream cheese?! A couple of soft-scrambled eggs and chopped broccoli make this dish robust and fulfilling. Plus, you can customize this any way you want! Thinking about adding ham and cheddar cheese? Me too!

Did I mention that it's a showstopper? So gorgeous!

Salami and Arugula Breakfast Quesadillas

I just took breakfast to a whole new level.

This is like a cheese plate all wrapped up crunchy, gooey, quesadilla. My first bite sent me into wonderful breakfast bliss and all my troubles faded away.

Melty cheddar cheese, salty cured salami, crisp peppery arugula and perfectly scrambled eggs--oh this is what dreams are made of. I'm not kidding. This is a breakfast dressed to impress.

I am so obsessed with quesadillas that if I can have one for breakfast, lunch, brunch and dinner, I will. I love the crunch of the tortillas and the smooth blanket of cheese. And let's not forget the bells and whistles--that is, the garnish. For me, my knees go week for cool, creamy sour cream and spicy salsa. If guacamole and chopped cilantro make your skirt fly up, they would be just perfect as well.

Now, I know there is some controversy over the best way to cook a quesadilla. Do you get a big tortilla, burrito size, fill one side with the good stuff and fold the other half over? Or do you get a smaller, 10-inch tortilla and top it with a second tortilla? I have tried both, but for this particular dish, I used the smaller, sandwich technique. I find it easier to flip this way.

Whatever way you flip, this a breakfast that will start each and every day on the right foot.

P.S. Quesadillas, previously: BBQ Chicken

Mango Mimosas

I want to talk about brunch.

More importantly, I'd like to talk about brunch BEVERAGES.

There are two reasons people like you and I go to brunch. First, because you are hungover after a night out with friends and need to rehash that evening over a big pile of pancakes. Or second, because you are pretending to be hip and trendy but really you just need an excuse to drink before noon.

Perhaps the most classic brunch drink is the mimosa. Orange juice and champagne. It's a timeless drink, the perfect accompaniment to eggs and bacon and french toast.

With mangoes fresh and in season, I thought it'd be a super idea to give the mimosa a makeover. That is how these Mango Mimosas were born.

These mimosas are just divine because they begin with a rich and sweet mango puree.

Tart and bubbly champagne means it's party time.

A twist of lime is the final touch and makes these a fresh, summertime treat.

Call up your friends. Make a frittata. Perhaps some cinnamon buns. Have some good laughs. And enjoy these fantastic mimosas!

Honey Butter

Today is the day that we will talk about butter in a very serious way.

Butter is a great thing. It adds body and flavor to pan sauces. It is the only thing that makes puff pastry the ultimate culinary vehicle. Without butter, cookies would be bland and scones would choke us half to death.

I don't want to take this any further. I just want to tell you about this Honey Butter.

The addition of sweet honey, spicy cinnamon, and soft vanilla extract takes ordinary butter and makes it extraordinary. It compliments sweet breads and homemade muffins in a way that will make you weak at the knees. You might want to bathe in it, and that's something you can do on your own time. If you want to put this on buttermilk pancakes, Lord knows I won't stop you. In fact, I'd really enjoy an invite to that breakfast.

This recipe is an easy way to elevate a breakfast or brunch table to the next level. It is an added touch of homemade that tells your guests (or just your family on a daily basis) that you truly care. Odds are you probably already have all these ingredients awaiting you in the pantry.

Last weekend, a couple of my good friends from college and I got together for a Sunday brunch. I was in charge of the carbohydrate and, since it was St. Patty's day and all, I made an Irish Soda Bread. But I couldn't leave well enough alone, and I brought a big log of honey butter over as well. HOLY YUM. So worth it.

The process of making honey butter is pretty simple. Take 2 sticks of butter and cut then into smaller pieces. I just sliced them by the tablespoon. Allow to soften just slightly.

Butter gets softened in a stand mixer fitted with a whisk attachment. Honey, cinnamon, and vanilla extra join the party. You start drooling uncontrollably.

The butter mixture then gets wrapped tightly in plastic wrap and chilled for at least 2 hours.

Once the butter has set, you can use it as a topping for all sorts of baked goods. It would even be delicious as a quick snack on top of salty Ritz crackers. Leftover butter can be frozen for future use. And it all happens in 15 minutes. You know you want it.