Category: Breakfast & Brunch

Finished egg nest cups with homemade sourdough bread, taken by Allspice Photography, LLC. Finished egg nest cups with homemade sourdough bread, taken by Allspice Photography, LLC.

On-The-Go Egg Nest Cups

Love this super easy, super versatile breakfast for my On-the-Go Egg Nest Cups! This is a great way to use up extra meats, veggies, or cheeses you have in your fridge, and is so much fun for the kiddos to help customize what they want to add to their own for breakfast the next morning. Check out my other blog for more details and tips for making them here, and our feature from fellow blogger My Allergy Kitchen on her Dairy-Free Lockdown Recipes Blog Roundup!

Notes:

  • *We made our hash browns with potatoes from our garden, which we froze and used as the base of these on-the-go egg nest cups. Frozen or other store-bought hash brown potatoes work just as well for this recipe!
  • **If you’d like to add veggies to this, it makes it delicious! The veggies could be left over from another recipe or cooked the same day. Just chop into bite-sized pieces and saute in some olive oil in a pan until soft, about 3-10 mins.
  • I usually eat 2 cups for breakfast, they’re great if you zap them for 60 seconds in the microwave!
  • If you don’t have muffin cups, you can make this in a more quiche-like fashion using a 9″ glass Pyrex dish. Follow the same steps, but add everything into one pan instead of individual versions. If you’d like to double the recipe, use 6 scrambled eggs per Pyrex dish and one entire bag of shredded potatoes, divided evenly between the dishes.
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The finished Gluten-free Pumpkin Cranberry Protein Muffins, taken by Allspice Photography, LLC. The finished Gluten-free Pumpkin Cranberry Protein Muffins, taken by Allspice Photography, LLC.

Gluten-Free Pumpkin Cranberry Protein Muffins

These Gluten-Free Pumpkin Cranberry Protein Muffins are a perfect snack, dessert, or mid-morning pick-me-up! This recipe makes two dozen muffins and they stay good in the fridge for upwards of two weeks in a ziplock bag or Tupperware (although they’ve never lasted that long in our house when we’ve made them).

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The finished Easy No Crust Apple Pie, taken by Allspice Photography, LLC. The finished Easy No Crust Apple Pie, taken by Allspice Photography, LLC.

Easy No Crust Apple Pie

This recipe for Easy No Crust Apple Pie was passed down to me from my grandpa on my mom’s side. We called him Papa! Some of my favorite recipes come from him, and we plan on adding more to the website this year.

A super easy dessert to make with kids requires less than 11 ingredients. It’s great to get rid of all the leftover fruit you have in your fridge!

The vessel you bake it in will change whether it turns out more “pie”-like or “cake”-like. This is based on how much space the “crust” is given to rise. As you can see by my pictures above, we used a shorter, stouter baking dish, so it turned out more cake-like. However, if you were to make this in a traditional pie tin, you would achieve a shallower “crust”.

Check out some of our other favorite fruit-related bakes here, with Rhubarb Raspberry Ginger Coffee Cake, Gluten-Free Pumpkin Cranberry Protein Muffins, and Guava Pastries – Two Ways.

Ingredient Notes:

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The perfect little morsels of Copycat Sonny's BBQ cornbread, taken by Allspice Photography, LLC. The perfect little morsels of Copycat Sonny's BBQ cornbread, taken by Allspice Photography, LLC.

Copycat Sonny’s BBQ Cornbread

Recipe Background:

My most popular recipe on the blog, this Copycat Sonny’s BBQ cornbread recipe is a crowd favorite! Went to Sonny’s BBQ* years ago and fell in love with their cornbread, and this is my homemade spin on their classic taste. We also recipe-tested multiple gluten-free cornbread mixes over the holidays to see which ones would work best with our existing recipe. These substitutions are below for making this Gluten-free as well! Check out another blog here for more kid-friendly and easy-to-make recipes at home with your family.

Recipe Notes:

  • You can substitute almond milk or oat milk here if you have other allergens.
  • For the Gluten-free recipe, use Bob’s Red Mill or King Arthur’s 1-to-1 conversion flour for the flour step below. You may need upwards of 1/4 of extra flour if the batter is looking too wet (this is a tip for both the GF and regular versions).
  • **For GF Cornbread mixes – We amended the ingredients on the GF side of this recipe based on what was needed for the most readily available box mixes we could test for us here in South Carolina. If you’re using a different box mix, use the recommended added ingredients they need to make the original recipe, then add the extra ingredients for our recipe, and follow the temperature they require on the box.
  • Doubling the original recipe is great for parties, it serves twice the amount of people and comes out amazing in a cast-iron skillet too! My pictures above show me making a double batch of the original, here are those quantities:
    • 2 boxes Jiffy Cornbread Mix
    • 2 Eggs
    • 2/3 cup Soy milk (unsweetened original)
    • 2 (8 oz.) cans of Creamed Corn
    • 1/2 cup Sugar
    • 2 heaping tbsp. Flour
    • The instructions below remain the same. You may need to bake the doubled batch 10-15 mins longer depending on the pan or oven you use. We have not attempted to double the GF version yet, however, if you’d like us to add those instructions as well, let us know in the comments below!

*Please note: My interpretation of this recipe or the opinions on this recipe is in no way sponsored, endorsed, or the thoughts of Sonny’s BBQ Restaurant or its affiliates.

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Tangerine Pepper Jelly

This Tangerine Pepper Jelly was a perfect way to use the tangerine puree from our Columbian Puree project (see more about that here). Check out the recipe below for an amazing spread for breads, charcuterie boards, and more!

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Creamy Coconut Orange Jam

This was a perfect way to use up some awesome pantry staples I had and the last of the orange puree from our Columbian Puree project (see more about that here). Check out the recipe below for an amazing spread for breads, cookies, desserts (like this Orange Apple Crumble) and more!

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Guava Jam

Check out this recipe for Guava jam we made through our Puree Project (check out our blog about that here) with Wislla Distribution! This was absolutely delicious put into cookies and pastries!

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The completed Microwave Naranjilla curd! Taken by Allspice Photography, LLC. The completed Microwave Naranjilla curd! Taken by Allspice Photography, LLC.

Microwave Lemon Curd

This is a great shortcut recipe to make lemon curd – in the microwave! A super quick way to make an amazing dish in five minutes! Now, I hear you, I know what you’re thinking – this looks nothing like lemon curd. That’s because instead of lemon juice, we used one of the amazing fruit purees from our friends at Wislla Distribution. So what’s pictured above is Naranjilla (a Colombian citrus) fruit curd! Check out more information about the project that inspired this and other recipes from our blog here later on.

Recipe Notes:

  • The asterisks here correspond to places in the instructions below.
  • *During step 2, you could sub the lemon juice and zest out for a fruit puree if you had that on hand, which is how we made the Naranjilla curd, pictured above.
  • **It helps to write tick marks or note how many times the bowl has been in the microwave to help you keep track.
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Gluten-Free Buttermilk Biscuits

Our recipe for a homemade, gluten-free version of the buttermilk biscuits your southern grandmamma would make! One of the things my mom missed when becoming gluten-free were things she could eat at breakfast bread-wise, so being able to recipe test and find a great gluten-free biscuit alternative to the normal recipe we use was exciting.

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