Archive of ‘Recipes’ category

roasted peach and oatmeal cookie no-churn ice cream

Roasted peach and oatmeal cookie no-churn ice cream is full of roasted peaches, a splash of bourbon, and chunks of chewy oatmeal cookies, swirled into the easiest ice cream base. The flavor combo is AMAZING – I can’t get over it!

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

North Carolina had some beautiful weather last week, but now it seems like we are back to the high-heat, high-humidity days we expected for August. I don’t love summer, so by August I am over the stifling Southern summer heat, the 95% humidity days, and the mosquitos that seem to find me whenever I am outside. I think back to summers as a child when my siblings and I would join the neighborhood kids in games of kickball late into the nights and sit on the steps of the front porch after dinner debating the best way to eat popsicles with our parents, as sticky melting fruit pops inevitably dripped down our arms. Those summer days of no school and fun activities were the best.

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

While popsicles were a summer favorite, ice cream always reigned supreme in any season. As my family sat around the kitchen table and savored the cold, frozen goodness together, I would often tell my brother, “look, there’s a cardinal out the window!” while I snuck an extra bite of ice cream from his unmonitored bowl across the table. My parents definitely noticed and I’m not sure why they never said anything, but I got extra ice cream, so I didn’t care. Ice cream was the perfect treat for those hot North Carolina summer days, and still is now that I’m out of school and on my own. Homemade ice cream is even better than the store-bought versions, but sometimes can take so much effort to make. That’s why I love this roasted peach and oatmeal cookie no-churn ice cream so much. You get the deliciousness of homemade ice cream, with much less effort!

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

The combination of flavors in this roasted peach and oatmeal cookie no-churn ice cream is amazing! The sweet roasted peaches and chewy oatmeal cookies suspended in a smooth and easy no-churn ice cream base are perfectly delicious. Each bite is a little different, but each spoonful brings a bit of nostalgia for those warm, slow summer nights on the front porch.

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

I have had delicious peach ice cream before, but roasted peaches are a game changer! The sugars in the peaches caramelize as you cook them and taste so delicious on their own, but even better against the smooth base of ice cream. The oatmeal cookie crumble adds such great texture to the ice cream and makes it taste a tiny bit like a classic peach crumble a la mode.

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

Find the delectable recipe over on Lexi’s blog and whip up this no-churn ice cream for your dessert (or sneaky snack). You won’t regret it :)

ps. Want more no-churn ice cream recipes? Check out no-churn chocolate chocolate chip cookie dough ice cream, and no-churn lemon gingersnap ice cream.

flourless peanut butter cookie ice cream sandwiches

Happy happy Monday! We had some absolutely gorgeous weather this weekend and I haven’t yet brought myself to terms with the fact that the hot, humid weather will be back any minute. One thing that makes the August heat a bit more bearable is cold, refreshing ice cream. And what could be better than ice cream? The easiest flourless peanut butter cookie ice cream sandwiches!

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

With no flour or grains of any kind, these cookies are naturally gluten free. But, don’t let that scare you away, gluten lovers! These are now my go-to peanut butter cookies for gluten free and gluten loving friends alike – no one can tell that they are flourless! Even my mom, who has no problem with gluten and does not like anything peanut butter flavored, proclaimed these as her favorite peanut butter cookies. All hail the flourless peanut butter cookies!

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

These are the easiest cookies to throw together. With only 5 ingredients and no mixer required, I can throw these together in just a few minutes, which leaves more time for enjoying all of the summer activities. They are perfect for last minute get-togethers or backyard summer cookouts and are total crowd-pleasers! Every time I offer these, someone asks for the recipe. They are too simple not to share with everyone!

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

You can make these cookies on their own, or take it up a notch and turn them into ice cream sandwiches. Chocolate ice cream pairs perfectly with the smooth sweet and salty peanut butter cookies, but vanilla would work well too. You can make these a plated dessert by topping one cookie with a scoop of ice cream. If you’re feeling really fancy after putting minimal effort into such a delicious dessert, add some chocolate shavings or chocolate sprinkles. People will oh and ah, but only you will know how little time it took to throw together. That’s the goal of summer dessert, right? Minimal effort, maximum effect. Check, check.

Flourless Peanut Butter Cookies
Barely adapted from the Ovenly cookbook
Makes 26 to 28 cookies (using a 1 ½ tablespoon scoop), or 13 to 14 ice cream sandwiches

1 ¾ cups light brown sugar, packed
2 large eggs
½ teaspoon vanilla
1 ¾ cups peanut butter*
¼ teaspoon sea salt
1 cup semi sweet chocolate chips or chopped milk chocolate (optional and not pictured here, but so so good when included)
Sea salt, for garnish

For ice cream sandwiches:
1 pint of ice cream

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the brown sugar and eggs until smooth. Stir in the vanilla, then the peanut butter and salt until smooth and completely incorporated. You should not be able to see any ribbons of peanut butter.

You can scoop and bake the cookies immediately after mixing them, though I found that they keep their shape better if you chill them in the freezer for 15 minutes before scooping. Scoop or spoon the dough into balls (I use a 1 ½ tablespoons or a medium (#40) cookie scoop) and place a few inches apart on prepared pan. They won’t spread much so you may need to gently press them down with the palm of your hand if you want flatter cookies. I like them tall for the maximum soft center :)

Lightly sprinkle the dough balls with sea salt just before baking. Bake cookies for about 8-10 minutes for smaller cookies and 10-15 minutes for slightly larger cookies. If you make very large cookies you may need to increase the cooking time even more. The cookies should be golden around the edges when they are done. Let them rest on the baking sheet for a minute or two before transferring them to a wire rack to cool. Let the cookies cool completely before eating.
You can make the dough in advance and either refrigerate it for a couple days or freeze it longer. If you want to freeze the dough, scoop it into balls and place them in one layer on a baking sheet covered with plastic wrap in the freezer. After about 30 minutes you can put the frozen balls into a gallon zippered plastic bag. You can bake them straight from the freezer.

To make them into ice cream sandwiches:
Scoop ½ scoop of ice cream onto half of the cookies and sandwich the rest of the cookies on top of the ice cream, gently pressing down. You can serve immediately or freeze the sandwiches for a few hours to make sure they are frozen together and don’t slide apart when you are eating them.

*To save you some measuring, the 16.3-ounce jar of peanut butter is estimated to contain 1¾ cups. I tried this with natural peanut butter and it worked just as well. The natural peanut butter makes the dough a bit softer, so in order for them to keep their shape you should not skip the chilling step if you use this variation. I have always used creamy peanut butter, but you can use crunchy to give them some texture.

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

favorite summer dishes

Summer nights mean longer light, enticing warm weather, and fun outdoor activities. To maximize the time that we can enjoy these slow evenings, we have had a few favorite summer dishes that have rotated through our menus regularly.

Favorite Summer Meals

Having a few go-to recipes that we like makes it easier to meal plan and grocery shop, and quicker to make dinner, since we are already familiar with the recipe steps. Even when we go out of town for a weekend and don’t have time to meal plan or make a grocery list for the week, having some go-to recipes on hand means that we know which ingredients to pick up and we know they won’t go to waste. This has been one of the best things in a busy season and has really decreased the stress and time spent meal planning throughout the summer. Below are a few of our favorite summer meals and dishes. We’re always looking for more go-to recipes, so if you have any summer favorites, I’d love to hear them! (more…)

mango margaritas

Tomorrow is my little brother’s 21st birthday, which makes him my not-so-little brother. For my sister’s 21st birthday I made adult hot chocolate with peppermint, gingerbread, and eggnog marshmallows. To this day, that is one of my favorite posts on the blog, partially because I love all things Christmas, and partially because that combination is ridiculously delicious. But, since hot chocolate and marshmallows is more appropriate for her December birthday for than my brother’s warm July birthday, a new “adult” recipe is in order! Mango margaritas are much more fitting for the heat of July and are perfect for a summer celebration.

Mango Margaritas | www.passthecookies.com

Mango Margaritas | www.passthecookies.com

Fresh mango makes the base of these delicious drinks, and when combined with the lime each sip is so fresh! You can pour this over crushed ice or add more water (or tequila) to thin it out, but I love the thicker consistency the mangos give it. It almost has a smoothie vibe when you first make it, but after a few minutes it does melt a bit into a sip-able drink like the typical margarita.

Mango Margaritas | www.passthecookies.com

Mango Margaritas | www.passthecookies.com

One of my favorite parts of this mango margarita is the spicy salty rim combined with the sweet and tangy drink. The rim gets its color and spice from chile powder, and a classic flavor from the salt that would typically adorn a margarita rim. A sip of the sweet mango margarita tones down the spice of the thin salt rim and creates a great flavor combo. If you or your friends don’t love spice, leave out the chile powder and just stick with salt. You can’t go wrong either way.

Mango Margaritas | www.passthecookies.com

On top of the amazing flavor and smooth texture, these are super easy to make for a crowd. The recipe can easily be multiplied to fill a pitcher. Now the only question – when is the party?

Mango Margaritas
2 medium mangoes, peeled and cut into chunks
2 cups ice
6 ounces tequila
4 ounces grand marnier (or other orange liqueur)
4 ounces fresh lime juice
agave or simple syrup, to taste (optional)

For rim:
Lime wedges
1 tablespoon chile powder
1 tablespoon kosher salt

In a blender, puree the mango chunks, ice, tequila, grand marnier, and lime juice. Taste and add a little more tequila, agave, or a little simple syrup, as desired. I like to taste it before adding any sweeteners because I often find that the mango is sweet enough. If yours is not sweet enough, add agave or simple syrup (1/2 cup sugar dissolved in 1/2 cup water) to taste.

Mix the chile powder and salt on a plate. Wipe the rims of each glass with lime juice. Dip them in the chile-salt mixture and twist to coat the rim. Pour the mango margarita in each cup and garnish with a lime wedge to serve.

goat cheese mac and cheese with peas

This time of the year I’m always on the lookout for a good summer potluck dish. My newest go-to is this deliciously creamy goat cheese mac and cheese with peas.

Goat Cheese Mac and Cheese with Spring Peas | www.passthecookies.com

Goat Cheese Mac and Cheese with Spring Peas | www.passthecookies.com

With so many cookouts, picnics, and gatherings in the warm months, it is nice to have a few tasty dishes up my sleeve. As a very type A person, having a small portfolio of go-to easy-to-share dishes helps take the stress away from trying to find a potluck dish to bring in these situations, and helps me focus on seeing friends, rather than worrying about what food to bring.

One of my criteria for these sharable dishes is that they appeal to a lot of people. I always want to make sure I am contributing well to the group meal, and bringing something that appeals to many people, perhaps with different tastes, not just a dish that only a few people will like. Mac and cheese is always a great go-to in the colder months (I mean, who doesn’t like mac and cheese?!), but goat cheese gives the classic comfort dish a fresh update for the summer.

Goat Cheese Mac and Cheese with Spring Peas | www.passthecookies.com

Goat Cheese Mac and Cheese with Spring Peas | www.passthecookies.com

Goat cheese mac and cheese is amazingly creamy and cheesy, with a slight tang that is perfect for the warm summer months. The fresh summer peas pop against the pale cheesy noodles and add a little color to this delicious shareable dish. With an unexpected twist on the classic mac n’ cheese that everyone loves, goat cheese mac and cheese with peas is a total crowd-pleaser, perfect for your summer get-togethers.

Hop over to Lexi’s blog to get my recipe for this summer staple.

Goat Cheese Mac and Cheese with Spring Peas | www.passthecookies.com

s’mores bars

Happy 4th of July week! Let’s celebrate with some s’mores bars!

S'mores Bars | www.passthecookies.com

How do you celebrate the 4th of July holiday? Are you a slow-cooked ribs and barbeque kind of person? A hamburger and hotdog cookout master? A family brunch participant? There are so many ways people celebrate this patriotic holiday, and no matter how or where you celebrate, these s’mores bars should be part of your celebratory meal.

S'mores Bars | www.passthecookies.com

S'mores Bars | www.passthecookies.com

I love dessert bars. They are easier to transport than cakes and cupcakes, easier to serve and portion than pies, and the perfect addition to a lunch potluck or dinner cookout. These s’mores bars are cleaner than the messy bonfire s’mores, but have the same great flavors, just slightly elevated. A graham cracker shortbread crust and fluffy marshmallow meringue topping sandwich a layer of rich, fudgy brownies. One bite delivers the flavors of all of the layers at once.

S'mores Bars | www.passthecookies.com

S'mores Bars | www.passthecookies.com

I love making s’mores themed desserts, but sometimes am wary about whether they will be able to replace the original campfire favorite. For these, I wondered if the ratio was off, if I should have made the graham cracker shortbread crust thicker, or if there was too much meringue. I assembled the final product with my family around (for the double whammy of sharing, and getting opinions). We cut a sliver off of the edge, making sure to include all three parts. I waited for the first bite reactions and opinions. Immediately, everyone went back for another bite and a bigger slice, raving about the bars as we did. Success.

S'mores Bars | www.passthecookies.com

S'mores Bars | www.passthecookies.com

Make these tonight for your 4th of July celebration tomorrow, and maybe leave a sliver for yourself at home ;)

S’mores Bars
Graham Cracker Shortbread Crust
10 tablespoons unsalted butter
7 graham crackers
6 tablespoons light brown sugar, packed
1 egg, at room temperature
½ teaspoon vanilla
½ cup all-purpose flour
½ cup cake flour
1 teaspoon kosher or sea salt

Brownies
¾ cup cocoa powder
¾ cup butter, melted
2 tablespoons hot water
1 2/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
1 1/3 cup flour
½ teaspoon baking powder
¼ teaspoon salt

Marshmallow Meringue
3 large egg whites
¾ cup sugar
½ teaspoon vanilla
¼ teaspoon cream of tarter

To make the graham cracker shortbread crust:
In a small saucepan over medium-low heat, melt the butter and cook, stirring frequently, until it is golden brown and smells nutty. This may take anywhere from 5-10+ minutes, depending on how cold your butter was to start with.

Pour the butter into a heatproof bowl and refrigerate until the butter is solid (about 30 minutes). The butter does not have to solidify until it is hard, just until it feels solid but soft to the touch. You can prep the rest of the ingredients or the brownies while the butter is solidifying.

In a food processor, grind the graham crackers into fine crumbs. Measure out ¾ cup plus 2 tablespoons. You will have some graham cracker crumbs left over.

Preheat the oven to 350 degrees F. Line a square baking pan (8×8 or 9×9) with two sheets of parchment paper, one on top of the other in different directions so the entire pan is covered.

Scoop the solidified brown butter to the bowl of an electric mixer fitted with the paddle attachment. Cream the butter on medium speed for about 15 seconds to make it smooth and break up any pieces of solid butter. Add the sugar and mix on low speed to incorporate. Increase the speed to medium and cream together the butter and sugar until fluffy (about 4 minutes). Scrape the sides and bottom of the bowl to fully bring the ingredients together.

Add the egg and vanilla and mix on medium speed for about 30 seconds, or until the batter is almost homogenous.

In a small bowl, whisk together the flours, salt and graham cracker crumbs.

Add the dry ingredients to the butter mixture and mix on low speed just until the dough comes together but is still shaggy (about 1 minute). Try not to mix much past the shaggy dough stage. With your hands, bring together the dry ingredients that did not get fully incorporated.

Press the dough into the prepared pan and bake for 10-12 minutes. The edges should be slightly golden.

To make the brownies:
In a large bowl, stir together the cocoa, melted butter, and hot water. Add the sugar, eggs, and vanilla, and mix well. Stir in the flour, baking powder, and salt until everything is just combined.

Spread the brownie batter evenly on top of the graham cracker shortbread crust. Bake for 20-30 minutes, or until just set. A toothpick will not come out clean, but the bars shouldn’t jiggle. Let cool completely before topping with the meringue mixture

To make the marshmallow meringue:
Place the egg whites and sugar in a heatproof bowl. Set it over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring often, until the sugar has dissolved, about 3 to 5 minutes. Transfer to a bowl of a stand mixer and pour in the vanilla and cream of tarter. Beat on medium speed with the whisk attachment until firm. Increase the speed to high and beat until stiff and glossy, 8 to 10 minutes.

Spoon the meringue over the top of the cooled brownies and then spread out with a spatula. Create peaks by swirling the spatula and lifting it off the meringue. If you have a kitchen blowtorch, brown the meringue evenly. Otherwise, place the meringue-covered bars under a preheated broiler for about a minute to create a golden brown top (this is what I did). Remove the bars from the pan by lifting the parchment paper. Cut and serve!

 

Graham cracker shortbread crust slightly adapted from Cookie Love, brownie recipe slightly adapted from Melanie Makes.

roasted strawberries and cream popsicles

It’s popsicle week!!! Every year for the past four years, Billy over at Wit and Vinegar has hosted popsicle week. During popsicle week, bloggers from all over the web send links to fun popsicle recipes they have created especially for this web-wide event.

Roasted Strawberries and Cream Popsicles for Popsicle Week!| passthecookies.com

Last year I made berry granola popsicles and roasted apricot Greek yogurt and strawberry popsicles, in 2015 I made watermelon lime mint popsicles, and this year we have roasted strawberries and cream popsicles! Let me just tell you, roasted strawberries are my new favorite ingredient. They are more complex than fresh strawberries but still have that wonderful sweetness that you get from a fresh-from-the-vine strawberry. The two popsicles I made last year used Greek yogurt, but we’re switching things up a bit this year with coconut milk for a dairy free popsicle option.

Roasted Strawberries and Cream Popsicles-2

Roasted Strawberries and Cream Popsicles for Popsicle Week!| passthecookies.com

One of the great things about popsicles is that as long as they freeze, it is really hard to mess up when you make them. In testing these I had some popsicles that were mostly strawberry mixture, some that were mostly coconut milk mixture, and some that were an even mix. The beauty of this recipe is that it is up to you how you want to mix them! You can mix the strawberry mixture with the coconut mixture for a homogeneous pink popsicle, layer the roasted strawberries and the coconut milk as shown in these photos, or forget the coconut milk altogether if it’s not your thing for a deliciously red roasted strawberry popsicle. There are so many delicious options!

Roasted Strawberries and Cream Popsicles for Popsicle Week!| passthecookies.com

Roasted Strawberries and Cream Popsicles for Popsicle Week!| passthecookies.com

I’m so excited to see the great popsicle ideas everyone else comes up with throughout this fun week. The blogging community is so creative and I’m so grateful for the opportunities like these to participate and contribute to such a wonderful group and fun idea that brings so many people together. Let’s start freezing!

Roasted Strawberries and Cream Popsicles
1 pound strawberries, hulled
1 tablespoon olive oil
1/4 cup honey, divided
1 can full-fat coconut milk
1 teaspoon vanilla
pinch salt

Preheat the oven to 350 degrees F. Cover a baking sheet with parchment paper.

Place the strawberries on the prepared baking sheet and drizzle with olive oil. Roast in the oven for about 15-20 minutes, until fragrant and soft. Place the roasted strawberries in the bowl of a food processor or blender. Add 2 tablespoons of honey and blend until smooth.

In a small bowl, stir the coconut milk, remaining 2 tablespoons honey and vanilla extract.

Layer the strawberry and coconut mixtures. Cover the popsicles, add sticks, and freeze for 6 hours or overnight.

memorial day brunch

A few years ago, our family started a tradition of making a big brunch together in Memorial Day. As many traditions do, it started out as just an easy day to get together and make brunch because we were all off of work or home from school, not as something we intended to be an annual event. But, the next year we got together for brunch again, this time branching out with our dishes. From then on Memorial Day brunch became an assumed tradition and we love it!

Memorial Day Weekend Brunch 2017 | www.passthecookies.com

Memorial Day Weekend Brunch 2017 | www.passthecookies.com

We have a few go-to brunch recipes for any time of the year, including coffee cake (heavy on the crumb topping), scones (chocolate chip and/or berry), fruit salad, and the typical eggs and bacon. We try to switch up the breads from time to time so we don’t get in a rut. This year, we suggested different breakfast items beforehand and voted to narrow down which ones we ultimately made. After many heated debates about whether cinnamon rolls or sticky buns are better, and if we should put blueberries in the scones if we also put them in the lemon loaf, we decided on our Memorial Day brunch menu.

Memorial Day Weekend Brunch 2017 | www.passthecookies.com

Memorial Day Weekend Brunch 2017 | www.passthecookies.com

I am sharing our menu below, with comments, so you can prepare for your own great brunch. Some of our favorites would be a great to include on Father’s Day!

Lemon Lemon Loaf – We adapted the recipe from Baked cookbook. Every recipe we have tried from this cookbook has been good (the pumpkin chocolate chip loaf is our go-to in the fall!). Note that one recipe makes two loaves, but it is easily halved. We skipped the glaze and added 1½ cups of blueberries to the flour mixture before mixing it with the wet ingredients. I would definitely recommend adding blueberries if you make this – they break up the texture and add a great flavor. The loaf was very dense and extremely moist, but tasty.

Ultimate Cinnamon Buns – This recipe was from Cook’s Illustrated Baking Book. These cinnamon buns took a lot of time to make and the result was only okay. The filling was too sweet for our taste and overpowered the flavor of the buns themselves and the glaze. For the amount of time it took to make them (we started the night before), I expected the result to be amazing. I admit that I’m not a wizard with yeasted dough, but I think I did it right this time. It could have still been a mistake on our end with kneading or mixing, but they weren’t that wonderful. I am still willing to make homemade yeasted cinnamon buns, but I wouldn’t spend my time on this recipe again.

Summer Fruit Salad – This one is self-explanatory. We combined berries and melons and added a few sprigs of mint to the top. It was fresh and delicious, as always.

Mixed Berry Scones – As I mentioned in the cinnamon swirl scone bread post, brunch is not complete in our house without some type of scones. The flavors can vary, and chocolate chip scones are a staple, but in the summertime mixed berry scones are just as delicious. We used our favorite recipe from Foster’s Market and added blueberries and chopped strawberries to the flour mixture. If you haven’t had a good scone, these will change your mind. The Foster’s Market Cookbook is another one of our favorite sources for recipes. Foster’s Market is a local cafe and market and we love trying to make recipes in the book to replicate the delicious items in the shop.

Scrambled Eggs and Bacon – You can’t have brunch without some sort of eggs or breakfast protein (at least not in our house!). This is one of the easiest parts of brunch, but is so tasty!

Brunch is my favorite meal and I’m always looking for great new dishes! What is your favorite brunch item?!

cinnamon swirl scone bread

This loaf of cinnamon swirl scone bread is one of my favorite things to come out of our kitchen this year and I’m so excited to share the recipe with you!

Cinnamon Swirl Scone Bread | www.passthecookies.com

Cinnamon Swirl Scone Bread | www.passthecookies.com

Scones of some variety are a staple at any family brunch we have, and have become a staple at brunches I host on my own. They are one of my favorite items to contribute to brunches and showers, and we love giving the dough as a hostess gift when we stay with friends and family. They make a wonderful, delicious, quick treat. Since scones are one of those breakfast items that you don’t have often, they always impress people, even though they aren’t difficult to make.

Cinnamon Swirl Scone Bread | www.passthecookies.com

My love for scones is apparent here on the blog. I have shared a few types of scones throughout the years, including carrot cake scones with cream cheese glaze, gingerbread scones, and lavender Earl Grey scones, but in my opinion, this loaf is even better! It is everything I love about scones in easy-to-cut loaf form. It pairs perfectly with coffee or a lovely pot of tea and if you make it over the weekend you can cut slices to snack on throughout the week.

Cinnamon Swirl Scone Bread | www.passthecookies.com

Cinnamon Swirl Scone Bread | www.passthecookies.com

This cinnamon swirl scone bread has a crunchy exterior, a soft pillow interior and is studded with ribbons of cinnamon streusel. A combination of coffee cake, pull-apart bread and scones, it is the best of so many worlds. It is quick to throw together, and the leftovers (if you are lucky enough to have any) save better than individual scones, which I find to dry out after a day. Next-day slices make a wonderful breakfast, and a great snack for that 3pm slump (you know what I’m talking about). I always feel so fancy when I have fresh breakfast breads on a workday :)

Cinnamon Swirl Scone Bread | www.passthecookies.com

Cinnamon Swirl Scone Bread | www.passthecookies.com

Cinnamon swirl scone bread is absolutely amazing, and will transform your brunches. Whip it up and watch people swoon. I can’t get enough!

Find the recipe for cinnamon swirl scone bread over on Glitter Inc!

memorial day food ideas

The long weekend and unofficial start to summer is just around the corner! I pulled together some great Memorial Day food ideas for your brunch, cookout, or sweet tooth.

Brunch:

While many families spend the weekend at the beach, our family has a tradition of staying home and making an elaborate Memorial Day brunch together. It is one of the only days of the year when we all have the day off and can take our time cooking an early meal together, without the pressure of impressing guests, like we would have on other holidays. We like to try new dishes each year, so I’m excited to use some of these recipes in our brunch spread.

Memorial Day Recipe Ideas | www.passthecookies.com

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