mocha muffins

true story….

i looked down and when i looked back up 3 weeks have passed!!

i originally started this post back in the middle of september and then life got all kinds of weird and now i’m back to it. gah.

with all the fall baking trends going on i have a confession to make…. most of them i’m not a fan of. for real.

i’m not big on pumpkin so all these pumpkin muffins, pumpkin cookies, pumpkin bread, pumpkin pumpkin are totally unappetizing to me. but i can get behind using pumpkin pie spice because duh it’s really just like a kicked up cinnamon. which is the same as apple pie spice.

which brings me to i’m not a fan of cooked apples. so unless it’s a sliced up granny smith, you can keep it.

it’s a texture thing.

but these muffins have none of those things. these muffins have chocolate and coffee which means they are totally breakfast food. i mean duh they’re called muffins. 🙂

i saw these muffins one day on pinterest and knew they needed to be made immediately. i mean it was like a sign because i had some buttermilk that was on the verge of being dumped and, again, chocolate and coffee. but in an effort to feel a smidge less guilty about having chocolate muffins for breakfast, i swapped out some of the ap flour for whole wheat flour. i mean that automatically makes it 1000% healthier right?

if you wanted to be even healthier, you could find one of those handy dandy conversion charts to sub some greek yogurt for some of the buttermilk. if you do, lemme know how that goes k?

mocha muffinsmocha muffins

    • 1 c ap flour
    • 1 c whole wheat flour
    • 2/3 c light brown sugar
    • 1/2 c cocoa powder, sifted
    • 1-1/2 tbs espresso powder
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 6 tbs butter, melted
    • 1-1/2 c buttermilk, room temp
    • 2 eggs, room tem
    • 1 tsp vanilla

1 c dark chocolate chips

streusel topping

  • 1/4 c whole wheat flour
  • 2 tbs light brown sugar
  • 1 tbs butter, room temp
  • 1/4 tsp cinnamon
  1. preheat the oven to 375F. line a muffin tin with baking cups.
  2. in a large bowl, combine the flours, brown sugar, cocoa powder, espresso powder, baking powder, baking soda and salt.
  3. in a smaller bowl, mix together the melted butter, buttermilk, eggs and vanilla. pour the wet mixture into the dry ingredients and mix until just combined; stir in chocolate chips. divide the batter evenly among the muffin cupsl
  4. make your streusel topping: combine all streusel ingredients in a small bowl. cut the butter into the other ingredients until it’s coarse and crumbly. sprinkle evenly over the muffin batter.
  5. bake 18-20 min, until a toothpick inserted into the center comes out clean. remove from the oven and let cool 5 min before removing to a wire rack to cool completely.

see… chocolate for breakfast!!


recipe adapted from: handle the heat


king cake bread pudding

so i’ve recently been thinking about making the big move…

… ya know to try to become a bonafide blogger. one that has a “real” address without the .wordpress or .blogspot or .whateverfreehostimusing.

but part of that idea is to be really active on social media. and i kinda am. i mean i have the twitter, instagram and facebook accounts. but lately, not so much. and honestly that’s partly not on purpose. see last week, i was busy and i rarely got on twitter or facebook. and i didn’t check instagram as frequently. and rather than feeling like i was missing out on so much, it was kinda refreshing. so i decided that i was going to take the rest of the month “off” from it. i mean i still get on every now and then, like when i’m waiting for spin class to start but i’m setting the phone down and aside until this weekend.

and why is it that i feel the need to share my self imposed social media diet?

i don’t know.

because it’s been raining here like it’s nobody’s business?

really i have no good reason.

but i do have a good bread pudding.

this bread pudding was inspired after lunch at a local restaurant (bistro byronz)… i was trying to figure out what to have for dessert for a girls’ night and this was brought up. ding ding ding. it’s really a standard bread pudding but it gets amped up with the use of king cake and cinnamon in addition to the brioche. i also added a really simple glaze of powdered sugar, milk and vanilla – so simple, i don’t even have exact measurements – instead of a traditional rum sauce.

i hear you now… “emily, king cakes are long gone until next year and really wouldn’t that be a lot of sugar with that frosting and such?”

well first things first…. don’t use a frosted king cake. i promise that you can call your local bakery and ask for a plain one and they’ll make it for you.

secondly… they don’t make king cakes in your area? simple fix! just use a cinnamon bread. try to find one that is a thicker slice rather than a thin slice. make sure that when you cut up the bread, you do it a couple days ahead so it can get good a stale.

king cake bread pudding

king cake bread pudding

  • 3 c stale king cake (or cinnamon bread), cut into 1″ cubes
  • 2 c stale brioche, cut into 1″ cubes
  • 6 eggs
  • 3 c whole milk
  • 2/3 c + 1/8 c sugar
  • 1 tsp vanilla extract
  • 3 tbs cinnamon, divided
  • 1 tsp vanilla bean paste
  • purple, green and gold sanding sugar, for decorating
  1. preheat oven to 375F. butter a 9×13 baking dish; add the bread cubes.
  2. iin a large bowl, whisk together the eggs, milk, 2/3 c sugar, vanilla extract, 1-1/2 tbs cinnamon and vanilla bean paste. pour over the bread cubes and let the liquid soak 10 min.
  3. in a small bowl, whisk together the remaining sugar and cinnamon. sprinkle over the soaked bread cubes.
  4. bake uncovered until the bread pudding is puffy and set, about 45-60 min; a knife inserted into the middle should come out clean. remove from the oven and let cool 15 min before serving.
  5. serve with a glaze made of approximately 1 c powdered sugar, 1 tsp vanilla and 1 tsp milk. you want the glaze to be thick. sprinkle with purple, green and gold sprinkles!

i know mardi gras is over but this is a little way to have it all year long!

laissez les bon temps rouler!!


slightly adapted from: pure vanilla by shauna sever

this post is linked up to these fun link parties: what’s cooking wednesday and taste and tell thursdays

overnight breakfast casserole

true story…

i’m not a morning person.

and i’m actually not really a night owl either.

i’m a “let me get up when i feel like it and go to bed when i feel like it” kind of girl. i like my sleep what can i say?

i’m also not necessarily a breakfast person. i mean i can go for a good muffin or some french toast but traditional breakfast foods? not my thing. i think it has to do with the fact that i don’t eat eggs. i mean i’ll totally use eggs in baked goods and mac & cheese but straight up eggs. not.a.chance. gag.

(and by the way… my mom would like you to know i used to eat eggs. i loved them. but now i don’t. trust me when i say that’s all that matters in this story.)


i see you looking at the title of this post and saying to yourself… “if she’s not a egg eating breakfast kind of person, WHY is she posting a breakfast casserole that contains eggs?” simple answer. it is one of my most requested recipes at work. remember how i told you all about me making birthday treats for my co-workers? well one of my co-workers ventured off the sweet path and requested breakfast. so i did a lot of looking and found this one. it was a hit. so much of a hit that some other co-workers bought me an insulated pyrex dish (THANKS GUYS!) so the casseroles could continue on after my dad took his with him when he moved. i’ve made this dish several times since that first morning and even brought some home with me around christmas, where i was asked for the recipe. and now i’m sharing it.

this casserole is super simple to put together, even if it requires a little forethought. in fact, you put it together and then just let it hang out in the fridge overnight before you bake it off. it would be a perfect lazy saturday / sunday breakfast… ya know if you’re into mornings and breakfast. 🙂

overnight breakfast casserole

breakfast casserole

  • 1 lb breakfast sausage
  • 1 package (12 oz) bacon, sliced in small pieces
  • 4 c frozen southern style hashbrowns, thawed
  • 1-1/2 c pepperjack cheese
  • 1-1/2 c cheddar cheese
  • 1 bunch green onions, chopped
  • 2 eggs
  • 2/3 c milk
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cajun seasoning
  1. place the sausage in a nonstick skillet over medium-high heat. brown the sausage until cooked through; remove from the skillet and set aside. in the same skillet, cook the bacon until brown and crispy. remove to a plate with a slotted spoon leaving the bacon grease to cook off the green onions. cook the green onions until tender.
  2. while the sausage and bacon are cooking, spread the hashbrowns evenly in an 11×7 dish (or you could you a standard 9in pie plate). mix the cheeses together and spread evenly over the potato mixture.
  3. after the green onions have cooked, spread them over the potatoes and cheeses. next add the sausage and bacon. whisk together the milk, eggs and seasonings; pour evenly over the casserole. cover and place in the fridge overnight, 7 – 8 hours.
  4. when you’re ready to bake it off, preheat oven to 350F. bake uncovered 40-45 min or until the cheese is bubbly but not browned (don’t be like me and let the green onions get dark!). allow to stand 15 min before cutting into it.

if you’re making this for people, be prepared for them to harass you to make it for them all the time.


recipe adapted from: our best bites

buttermilk spice muffins

i am not a morning person. never have been, never will be. i’m not one of those people who have to get up at the crack of dawn because they don’t want to waste the day away. i mean who said the day started at the crack of dawn anyway?? whoever it was, they were severely off their rocker. i mean for real. my day starts when i say it starts okay? ok so maybe sometimes my days start a little later than most and i might be a little late to the party on that. (not to be confused with being late to events which i am not.)

maybe my lack of being a morning person is what translates into my lack of being a breakfast person. don’t get me wrong. i can enjoy a good peanut butter toast or some fluffy pancakes but it’s not my favorite meal of the day. i much prefer a good dinner. and i’m totally willing to skimp on lunch if i know dinner is going to be rocking. which these muffins help accomplish. they were super filling. as in i think i ate lunch at like 2p…. HOURS after i ate a muffin. and even then i barely ate a sandwich. it may have had something to do with the fact that i may have made these jumbo muffins but i’m pretty sure that they would have been just as filling as standard muffins.

buttermilk spice muffins

  • 1/2 c (1 stick) unsalted butter, room temp
  • 1 c + 2 tbs + 1/2 c sugar
  • 3 eggs, room temp
  • 2 c all purpose flour
  • 1/2 c whole wheat flour
  • 2 tsp baking soda
  • 1 tsp + 1/2 tsp allspice
  • 3 tsp cinnamon, divided
  • 1/2 tsp + 1/4 tsp cloves
  • 1/4 tsp salt
  • 3/4 c + 1 tbs buttermilk
  • 1 c pecans, chopped
  • 1/4 c light brown sugar
  1. make the streusel topping: combine the pecans, brown sugar, 1/2 c sugar, 1 1/2 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp cloves in a small bowl and set aside.
  2. preheat oven to 375F. line a standard muffin tin with liners.
  3. cream together the butter and remaining sugar until thoroughly combined and fluffy. add the eggs, one at a time, and beat until combined.
  4. in a separate bowl, whisk together the flours, baking soda, allspice, cinnamon, cloves and salt. slowly add the dry ingredients and buttermilk to the butter/sugar combo, alternating dry and wet (start and end with flour mixture). mix until just combined.
  5. fill each muffin cup 3/4 full with batter. sprinkle about 1 tbs of streusel topping on each muffin and gently press down into the batter so it sticks.
  6. bake 20-28 min, until golden brown and the muffins pass the toothpick to the center test.

if someone wants to come and make these for me in the mornings, maybe you can convert me to a morning person.

what’s your favorite meal?


recipe adapted from: my life as a mrs

biscuit donuts

could having the olympic swimming trials last night be any better way to get this week started?? i mean… c’mon! ryan lochte in a speedo. and not one of those creepy speedos. he’s just beautiful.

and for the record… i’m not just jumping on the ryan lochte bandwagon now. i’ve been on the bandwagon since he competed in athens. him and aaron peirsol had this college (at the time) girl glued to the swimming competitions.

what does that have to do with biscuit donuts? absolutely nothing. unless you count that these donuts were something my mom made for me growing up and i called her to tell her to watch the trials because ryan lochte is hot.

so biscuit donuts. i’ve been seeing these float around pinterest and it kinda bums me out. i mean i can’t have expected no one else in the world to know about this but growing up, i felt like this was the coolest idea ever. i really don’t know where and when my mom discovered this but these donuts were a hit for me growing up… and to be honest still are. they are like the simplest breakfast EVER. like seriously. i don’t think anything is as simple as these are. and they’re super yummy.

biscuit donuts

  • 1 can biscuits – you can use your favorite but just make sure they’re not the “flaky” kind
  • 1/2 c powdered sugar
  • 1/2 c sugar
  • 1 tbs cinnamon
  • oil, for frying – use a neutral oil like vegetable or canola
  • 1″ round cookie cutter – yes i am well aware that this is not an ingredient but you need it
  1. preheat your oil in a large pan / skillet to 325F.
  2. mix together your sugar and cinnamon. put in a ziploc. put the powdered sugar in another ziploc.
  3. cut the center of each biscuit out with the cookie cutter. this will give you a donut and a donut hole.
  4. drop the biscuit dough into the hot oil and fry on each side until golden brown. this goes really quickly. remove the dough from the oil and let drain just a quick second. put in the ziploc of your choice of topping and shake well.
  5. devour.

see. super super super easy. like you can have breakfast on the table in less than 10 min total. if you wanted to get really fancy you could make a glaze for some glazed donuts or even a chocolate ganache topping. but i like to keep things simple; the powdered sugar holes are my favs. and let’s be honest, when you’re making them for kid(s), like my mom did, the faster you can get these to the table, the better.


recipe method from: my mom