Sweet Potato Biscuits

Sweet potatoes today, buttery fluffy breakfast sandwiches tomorrow. I’m putting all those extra sweet potatoes in my kitchen to good use by turning them into the most delicious biscuits. Follow the recipe below and you’ll have yourself one tasty meal in the morning.

Sweet Potato Biscuits

2 (250g)cups all-purpose flour

1 tbs +1 tsp baking powder

1/2 tsp baking soda

3/4 tsp kosher salt

½ tsp fresh crackedpepper

1 tbs +1 tsp maple syrup

8 tbs very cold unsalted butter, cubed

¾ (150g) cup sweet potato puree, chilled* see note below

½ cup low-fat buttermilk, plus extra for brushing  


Heat the oven to 415F°.

Add the flour, baking powder, baking soda, salt, and pepper to a bowl and whisk to combine.

Add the cubed butter to the bowl and using a pastry cutter (or your hands) cut the butter into the flour mixture until butter becomes the size of peas.

Whisk the buttermilk, sweet potato puree, and maple syrup together in a bowl or measuring cup until smooth, then add to the flour mixture. Mix everything together with a spoon until a shaggy dough begins to form.

Place the dough on a lightly floured surface and roll it into a rectangle. Fold the two edges so that they meet in the center. Rotate the dough, gently roll out and repeat the same folding process. Rotate the dough, gently roll it out again and repeat the folding process one last time.

Pat the dough until it’s about 3/4-inch. Punch out as many biscuits using a 3-inch biscuit cutter. Re-roll scraps and cut out the remaining biscuits, you should end up with six.

Place the biscuits on a baking sheet lined with parchment paper and brush the tops with some additional buttermilk. Bake the biscuits, rotating once, for about 18 minutes, or until golden brown and cooked through. Cool on wire rack.

Use a serrated knife to cut each biscuit. Spread mayo on both sides of the biscuit, then fill with a slice of cheese, some arugula, a few pickled jalapeños, and a fried egg. Enjoy while hot!


To make the sweet potato puree: Place one large sweet potato that’s been peeled and cut into three-inch pieces in a large pot and cover with cold water. Bring to a boil, let cook until fork tender, about 20 minutes. Transfer to a food processor and puree until smooth. Store in the refrigerator and use once chilled.  

Bourbon Butterscotch Sauce


Butterscotch is so good—from being the hard candy you snatched from grandma’s crystal jar to chocolate’s sworn enemy on the battlefield of adorning sundaes, it never disappoints. So I thought it would be fun to create some for the holidays, since a butterscotch-slathered sundae is impossible to resist and because some people don’t prefer pie at their Thanksgiving dinner. I mean, I don’t understand those people, but I respect their decision and I got their backs. This butterscotch recipe is pretty straightforward and simply delicious. So whip some up if you wish and enjoy Thanksgiving!


Bourbon Butterscotch

makes about 1 cup

1/4 cup unsalted butter
1/2 cup heavy cream
1/2 cup + 3 tbs dark brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon large kosher salt, or more if needed 2 tbs bourbon, this is optional


Melt the butter, sugar, heavy cream, and salt in a wide saucepan or skillet. Gently stir everything together until the sugar has dissolved and the mixture is smooth.

One smooth, allow the sugar and butter mixture to come up to a heavy simmer. Let simmer undisturbed for 3 minutes.

Remove from heat and mix in the vanilla extract and bourbon if using. Carefully taste the butterscotch and add any additional salt or bourbon if needed.

Transfer to an airtight container and let cool to room temperature before storing in the refrigerator. This sauce will keep for up to 2 weeks. This sauce is best served warm.


Caramelized onion & bacon puff pastry squares


The fact that we’re almost halfway through November is a little crazy, don’t you think? I swear that I just savored my last peach of summer mere weeks ago. But now that we’ve officially made the transition from summer to fall, it’s time to embrace the season. Now it’s time to invite your friends over, to enjoy gatherings with family, and to fill your kitchen with the coziest of appetizers, dishes, and desserts.


Speaking of appetizers, these little puff pastry squares are simply incredible! Caramelized onion and bacon work perfectly together to produce sweet overtones with a lovely bursts of char. Coming alongside, some tangy goat cheese and equally tangy mustard brings a pleasant contrast to the combination of flavors. I used Maille’s honey mustard specifically, because it’s not only totally delicious but also expands the sweet and tangy dynamic to which these treats are devoted. Thin slices of d’anjou pear finish the flavor profile in style—a delicious fall fruit for some delicious fall fare.


Divide all these ingredients evenly between a few puff pastry squares, and you’ll have a simple, impressive, and addictive appetizer on your hands. So bake some of these off for the holidays and treat your friends and family!


Thank you to Maille for sponsoring this post. All words are my own

Caramelized onion, bacon, & goat cheese puff pastry squares

Yields 9 squares

1 Puff pastry sheet, thawed

3 strips bacon, cooked and chopped

1 ½ tbs unsalted butter

2 medium yellow onions, thinly sliced ¼’’-⅛’’ thick

1 Jar Mallie Honey mustard

crumbled goat cheese

½ small d’anjou pear, thinly sliced *optional

kosher salt, as needed

1 egg + 2 tsp water, whisked (egg wash)

Begin by caramelizing the onions. Melt the butter in a heavy bottomed sauté pan, or in a large skillet set over medium-high heat. Add the sliced onions and a pinch of salt, and stir to coat onions with butter. Spread the onions out in an even layer, and reduce heat to medium low.

Cook the onions for about 35 minutes, stirring every 10 minutes or so. If spots on the bottom of the pan begin to burn a bit, simply splash with a little water or chicken stock to add a little moisture.

Once the onions take on a lovely caramel color and jammy texture, remove from heat and transfer to another bowl to cool.

Preheat oven to 400°F. Unfold the pastry sheet on a piece of parchment paper and cut into 9, 3x3’’ squares. Next, use the tip of a sharp knife to lightly score a ½’’ edge inside each square, essentially tracing out a smaller square. This will create a pocket for all that yummy filling. Transfer the parchment paper to a baking sheet.

Place 3/4 tsp of Maille’s honey mustard in the center of each inner square. I used a pastry brush to smooth it out, but the back of a spoon works too! Place 1 slightly heaped tablespoon of caramelized onions in each “inner” square. You may need to flatten the onions slightly, just make sure to keep the filling inside the scored lines.

Divide the chopped bacon evenly between each square, and if using a pear place slice right on top, then sprinkle with a bit of goat cheese. Use a clean pastry brush to brush the edge of each square with egg wash. Place in the oven and cook for about 16 minutes, or until golden brown and crisp. Enjoy warm!

Oatmeal Pumpkin Cookies


I recently wrote about pumpkin spice done right with a batch of cinnamon rolls I created, and now I have another fresh pumpkin spice recipe for you just in time for the holidays. This is a solid batch of oatmeal cookies, replete with delicious chocolate chips and a texture to die for. I snuck just the right amount of pumpkin spice into this, and just like that it’s become one with Fall—an established recipe with a touch of appropriate seasonal spice. Follow the recipe below and bring a treat to Thanksgiving that your family will fight over.


Oatmeal Pumpkin Cookies

3/4 cup ap flour 

1/4+ 2 tbs cup spelt flour

1 1/2 cups rolled oats

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp pumpkin spice

1/4 tsp cardamom

1 stick unsalted butter, softened

1/2 cup light brown sugar, packed 

1 egg, room temp

4 tbs maple syrup (any grade)

 1 tsp vanilla extract

1/4 cup pumpkin puree

3/4-1 cup chocolate chips

Tahini glaze

1 Tbs tahini

1/2 p sugar

4tsp milk, plus more if needed

Pinch salt


In a medium bowl mix together the both flours, oats, baking powder, sea salt, cinnamon, pumpkin spice, and cardamom until well combined.

Cream brown sugar and butter until light and fluffy. Then beat in the egg until fully combined. Next, mix in the maple syrup, pumpkin puree, and vanilla. The mixture will likely look curdled at this point, but that’s okay.

With the mixer on low, slowly incorporate the dry mixture into the wet. Once the everything is just about combined add in the chocolate chips and mix on low for a few seconds more. 

Cover the mixing bowl tightly with plastic wrap and place in the fridge for an hour, or overnight. When you’re ready to bake pre-heat oven to 350 F°.  Place about 12, 2 tablespoon sized portions of dough on a lined cookie sheet and bake them for 12-13 minutes. The edges should be set and the center might slightly look shiny, which is totally fine. 

Let the cookies cool on the baking sheet for 5 minuets then transfer to a baking cooling rack. Continue this process until you bake off all of the cookie. Makes about 3 dozen smaller cookies.

Mix together glaze ingredients until smooth. If the glaze seems a little thick, add a splash more milk add need until a glaze-like texture is achieved. 

Drizzle the glaze over the cooled cookies and enjoy!

Spiced Apple Bundt cake

Let’s indulge in all things fall, shall we? This spiced apple bundt will fill your home with the most wonderful of scents—like a mix between pumpkin bread and pancakes. But let’s be honest, even though it will smell like a dream fresh out of the oven, the best part is eating it! Follow the recipe below to enjoy this family favorite!

Spiced Apple Bundt

2 cups (250g) All purpose flour

1 cup (115 g) spelt flour

1 ¼ tsp baking soda  

1 ½ baking powder

2 ¼ tsp cinnamon

1 ¼ tsp freshly grated nutmeg

½ tsp ground cardamom

¾ tsp sea salt

¾ cup (150g) brown sugar, packed

1 cup (200 g) granulated sugar

1 cup grape seed oil, or other neutral oil

3 large eggs

1/2 cup (122 g) unsweetened applesauce

2 ½ tsp pure vanilla extract

2 cups shredded green apples

For the Cream Cheese Layer

12 ounces cream cheese, softened to room temperature

1 large egg

3 tbs granulated sugar

1/2 tsp pure vanilla extract


1 cup powdered sugar

3 tbs dark maple syrup

1 tbs milk

Pinch sea salt


1, 11-cup capacity bundt pan, large bowl, whisk, medium bowl, spatula, standing or hand held mixer, micro plane zester, cooling rack


For the cake, preheat oven to 325° F (180 °C), and lightly grease the bundt cake; set aside.
In a medium bowl, whisk together both flours, baking powder, baking soda, cinnamon, cardamom, nutmeg and salt; set aside.

In a larger bowl, whisk together oil, both sugars, eggs, applesauce, and vanilla until very smooth; set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the egg, sugar, and vanilla, and beast on medium-high speed until combined.

With a spatula, fold the dry ingredients into the wet, mixing until just combined. Then fold in the shredded apples.

Pour half of the batter into the bundt pan. Carefully spoon the cream cheese layer over the batter. Try your best to keep the cream cheese away from the edges of the pan. Pour the remaining batter over the top.

Place the cake in the oven and bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.

Allow the cake to cool for at least 45min-1 hour in the pan before inverting onto a baking sheet to cool completely.

Once cake is cool, make the glaze. Mix all glaze ingredients together until a smooth, slightly thick glaze is formed. If the glaze looks a little thin, go ahead an add a little extra powdered sugar.

Pour the glaze over the cooled cake and enjoy!



As we begin our shift into a new season of gourds and hearty vegetables in place of berries and stone fruits, I thought I’d create a recipe for that transition period. While summer is bathed in sunshine, sweet fruits, bright produce, and a sizzling breeze, fall is robed in chilly, misty mornings, produce fit for stews, and excuses left and right for lighting up the fireplace or reaching for some hot chocolate. Fall is accordingly a season for cozy home gatherings, which is exactly such an occasion for which I developed this recipe.


The Concord grape is the key transitional produce item in this recipe that spans the threshold between the seasons. Its versatility and availability lends strengths to dishes both vibrant and comforting, and alongside baked brie it’s as comfortable as you can get. Roasting the grapes accentuates their flavor, and saturates them in the pleasant herbality of rosemary. Brie is perfect for the season—earthy, nutty, buttery and creamy. Baking it softens and melts its interior so that its lovely texture is released upon cutting into it. Candied walnuts enhance the cheese’s already nutty flavors, while honey pairs with the grapes for a pleasant overall amplification of what makes this dish great. They also find a companion in what ought to considered the final ingredient—J. Lohr Estates Los Osos Merlot.


The Los Osos Merlot begins with a floral aroma and notes of tart black cherry. The first sip introduces dark chocolate and spices, finishing with rich, deep fruits. A wonderful wine on its own, this Merlot enhances everything that shines about the baked brie and roasted grapes. Its balanced tannins and medium body reflect the earthiness of the cheese and walnuts, while its notes of chocolate and berries express the sweetness of the grapes and honey. It’s simply a wonderful match. As I said before, fall is a season for gatherings, and this cozy wine and comforting appetizer beg to be shared and enjoyed with those whose company you cherish. So please take my recommendation and treat this recipe as a perfect excuse to invite them over.


Many thanks to J.Lohr for sponsoring this post! And, as always, all opinions are my own.

Baked brie with roasted grapes

1/2 lb concord grapes, washed and dried

1 tbs olive oil

1 1/2 tsp balsamic vinegar

3/4 tsp freshly chopped rosemary

pinch of kosher salt

1 wheel of Brie cheese

honey, for drizzling

1/4 cup candied walnuts, chopped

Sliced baguette or crackers for serving


Heat oven to 400°F. Place the grapes in a small baking dish and drizzle with oil, vinegar, rosemary, and a pinch of salt. Gently toss everything together with the grapes still on the vine. *You can also remove all of the grapes from the vine if desired. 

Place the dish in the oven, shaking them halfway through, until their skins begin to burst and begin to shrivel, about 30 minutes.

Remove the grapes from the oven, and set aside to cool slightly. Reduce the oven’s temperature to 350°F. Place the wheel of brie on a baking sheet lined with parchment paper. Bake for 6-8 minutes, or until the cheese begins to soften and ooze.

Transfer the cheese to a plate and place the roasted grapes and it’s juices over the top of the brie. Garnish with a drizzle of honey and chopped walnuts. Serve warm with crackers or sliced baguette.



The fanatical, seasonal craze that is pumpkin spice has now reached its fever pitch. And this is for good reason, despite how often so many people take it too far. In my husband’s family tradition, this time of year is filled with famous iterations of bourbon-infused pumpkin pies and luscious, buttery pumpkin breads that would make you lose your mind. The recipes have been floating amongst family members for a couple generations, and let me tell you: this is pumpkin spice done right.


A few years ago I was invited to take part in this family tradition and I thankfully won over many hearts with what is now is a staple recipe for cinnamon rolls. So this year I thought I would infuse my recipe with pumpkin, and of course the many spices associated with it, and the result was not only unutterably delicious, but a brand new recipe in its own right.

If you’re therefore looking for a knockout recipe for your next holiday gathering, or at least want to cash in on all that’s good in the all-too-often ridiculous fad of pumpkin spice, look no further! I promise you this will be one of the tastiest treats ever to have emerged from your oven.


Pumpkin Spice Cinnamon Rolls

For the Dough

Yields 12 Rolls

3-3¼ cup unbleached all-purpose flour

1 tsp kosher salt

1 3/4 tsp pumpkin spice

1/4 tsp freshly grated nutmeg

1/2 cup whole milk

1 tsp granulated sugar

2 1/4 Teaspoons Active Dry Yeast ,or 1 Individual Packet- I used Fleischmann's Yeast 

1/2 cup pumpkin puree

6 tbs unsalted butter, melted

1 large egg, room temp

1/4 cup light brown sugar, packed

2 ½ tsp vanilla extract

For the Filling

½ cup packed dark or light brown sugar

1 tbs cinnamon

1 tsp pumpkin spice

for the FROSTING

Enough for 12 Rolls

4 oz Cream Cheese, softened

1/2 tsp vanilla extract

1 tbs unsalted butter, Softened

1 1/2 cup powdered sugar

pinch of kosher salt

Few Splashes of whole milk—about 1 tbs


Standing mixer with hook attachment, and whisk attachment, large bowl, saucepan, thermometer, small bowl, rolling pin. A 13" x 9" x 1" high sheet pan to bake all12 rolls at once.


For the dough—In a large bowl whisk together 3 cups flour, kosher salt, pumpkin spice, and nutmeg; set aside.

Gently warm the milk in a saucepan or the microwave to 100-110F°, or to your yeast manufacturer’s recommendation. Add the warmed milk, 1 tsp granulated sugar, and the yeast to a small bowl. Gently mix, and let stand until foamy, about 8-10 minutes.

While the yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, mix together the melted butter, pumpkin puree, egg, brown sugar, and vanilla extract until smooth. Add the yeast mixture and mix on low to combine.

Stop the mixer and add the 3 cups of flour and mix on medium-low speed. Once it turns into a sticky dough, stop the mixer and switch to a dough hook. Continue mixing the dough on medium speed for about 5 minutes. Stop the mixer and check the dough. It should be soft and slightly sticky, but not so much that it sticks aggressively to your hands. If the dough seem too tacky, continue to add in the remaining flour in tablespoon increments. You may not need all the flour, so check the tackiness of the dough after each addition. The dough will be soft and should clear the sides of the bowl, but will still slightly stick to the bottom of the bowl

Place the dough into a lightly oiled bowl and cover with plastic wrap. You could use the same bowl you mixed it in, as it should be pretty clean. Place the dough in a warm, draft-free place. The oven or microwave are two great places. Let dough rise for 1-2 hours, or until doubled in size.

Place the dough onto a lightly floured surface and lightly punch down the dough. Cover and let rest for 10 minutes, then roll out into a 18x10-inch rectangle.

For the filling, mix together the brown sugar, cinnamon, and pumpkin spice. Spread the 4 tablespoons of softened butter over the surface of the dough, then sprinkle the filling evenly over the dough, leaving a ½ inch border on one side. With your rolling pin, lightly roll over the sugar mixture to help pack it into the dough.

Roll the dough lengthwise up from bottom to top, making sure to tuck and pull as you roll.

Run a moistened finger along the ½-inch edge of the dough without filling, and pinch to seal the edge. Cut into 12 pieces. They should be just over 1-inch thick. Place the rolls onto a 13" x 9" x 1"-inch baking sheet, cover with plastic wrap and let the dough rise for another 1-2 hours, or until doubled in size.

Depending on how quickly the rolls are rising, heat oven to 375 F°. Place the rolls in the oven and bake for 20-25 or until lightly brown on top. You don’t want to brown the rolls to much as this will make them harder when they cool.

While the rolls are baking, prepare the frosting.

In the bowl of a standing mixer fitted with a whisk attachment, mix together the cream cheese, vanilla, powdered sugar butter, and salt. Once combined, add in the butter and whisk until smooth.. Add a small amount of milk to create a more “glaze like” texture, continue to add milk until desired consistency is obtained.

Pour glaze over cinnamon warm buns and enjoy every bite!



Over the years my appreciation for sheet pan meals has only grown. This is especially true for those times when I have a crazy work week, but still want to enjoy a meal that tastes like it took all night to make. And this chicken fajitas recipe is exactly that kind of meal.


The main reason this works is that not only can all the ingredients fit into a single sheet pan, but they benefit from being all mixed together. This creates a dish that’s both full of flavor and ridiculously convenient. Simply slice up some chicken, peppers, and onion, then saturate them in the rich mixture of chili powder, smoked paprika, cumin, and garlic. When this all comes together, the unmistakable taste and fragrance of fajitas unfolds.


I decided to match this full-flavored dish with La Crema’s equally full-flavored 2016 Pinot Noir. It exudes deep notes of cherry, rhubarb, plum, raspberry, citrus and spice. It’s simply a great companion to have alongside these fajitas.

Head over to La Crema’s blog to snag the recipe!

This is a sponsored post. Thank you for supporting the brands the help support The Broken Bread. As always, as words and opinions are my own.

Orange Blossom Cake with Figs


I shared an image of this cake on IG not too long ago and I was so happy to see that so many people where just as excited about fig season as I was. Fig season doesn’t last too long, so I wanted to share this recipe before their time is up.

This yogurt cake has been a staple recipe of mine for so long. Not only is it easy to make, but the recipe is very flexible. For this particular version I kept it simple and added orange blossom extract, which adds the most intoxicating aroma. I made a simple, tangy crème fraîche frosting, which really lets the orange blossom shine. Fresh figs and chopped pistachios are the final touch, which in my opinion really bring all these flavors together in the most pleasant way.

I hope that you get a chance to make this cake because it is just too easy not to. If not, I hope at the very least that this cake can be a source of inspiration for your next fig-focused dessert.




Orange Blossom and Fig Cake

2 cups all purpose flour

1 ¾ tsp baking powder

¼ tsp baking soda

½ tsp sea salt

¾ cup granulated sugar

1 1/4 tsp orange blossom extract

2 large eggs

¾ cup plain yogurt

⅓ cup coconut oil or vegetable oil

For garnish: sliced figs and chopped pistachios

Equipment: 8x2 inch cake pan, parchment paper

Crème Fraîche Frosting

3 ounces unsalted butter, room temp

4 ounces crème fraîche, room temp

2-21/2 cups powdered sugar

pinch sea salt

Equipment: standing mixer fitter with whisk attachment


Heat oven to 350°F. Lightly grease the cake pan a line with a piece of parchment paper.

In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add the sugar and oil to a medium bowl and whisk together. Then whisk in the eggs, yogurt, and extract until smooth. Fold the wet ingredients into the dry until just combined. Pour the batter into the prepared cake pan and place in the oven.

Bake the cake for 35 minutes, or until a cake tester inserted into the center comes out clean. Let cake cool for 15 minutes before gently removing from pan. All the cake to cool fully before frosting.

For the frosting, add the butter and the crème fraîche to the bowl of a standing mixer fitted with a whisk attachment and beat on medium speed until smooth and creamy. The liquid might separate from the crème fraîche, but just continue beating until it becomes smooth and creamy—about 3 minutes or so.

Stop the mixer and add a pinch of sea salt, and 1 cup of the powdered sugar. Starting on low, slowly increase the speed to medium-high and beat everything together for about 45 seconds, or until well combined. Scrape down the sides of the bowl as needed.

With the mixer on low, add the second cup of powdered sugar in small increments until all of it has been added. Taste the frosting and add the remaining 1/2 cup of powdered sugar if a sweeter frosting is desired. Scrape down the side of the bowl, then beat on medium-high speed until the frosting is light and fluffy. If the frosting seems to separate at all, simply continue beating until smooth.

Once the cake has cooled, top with frosting, sliced figs, and chopped pistachios.


Peaches & Cream Popsicles

While I am very excited for the arrival of fall, I can't ignore the fact the here in Southern California summer will be here for a little longer—which is something I'm more than okay with. So for as long as I can, I will continue to embrace summer, and all of the beautiful produce it continues to yield—like peaches! Since it's still so hot out most days, I wanted to make a refreshing yet healthy popsicle that I could eat when I needed to cool down. So as long as peaches are still around, enjoy the last of those hot sunny days by crafting these end-of-summer treats!

Peaches & Cream Popsicles


2 ½ cups plain yogurt

1 tsp ground vanilla bean seeds or 2 tsp vanilla extract

4-5 tbsp honey, or more to taste

1/4 cup + 1 tbsp Bob’s Red Mill muesli, plus a little bit extra

1 large peach, firm but ripe, thinly sliced

Equipment: Medium bowl, 10 capacity popsicle mold, 10 wooden popsicle sticks


Mix first 4 ingredients in medium bowl until combined.

Transfer the mixture ideally tp something with a lip, like a measuring cup and fill each popsicle mold halfway with the yogurt mix. Place 2 peach slices in each mold. then fill each mold with the remaining yogurt mix (there should be a little room left in each mold) and garnish with a little extra muesli.

Attach lid onto mold, insert sticks, freeze overnight, and enjoy! If the popsicles are difficult to remove, simply dip, or run the molds under warm water for a few minutes to loosen.

Lemon Poppyseed Shortcakes

     One of the many perks of living in California is that strawberry season starts early and ends late. That's why I found this to be the perfect dessert to create in order to savor those last bits of summer strawberries that are still around. Strawberry shortcakes are a weakness of mine, and this lemon & poppyseed version is no exception. Instead of a few images, I'm sharing a short video that I made in partnership with Bob's Red Mill to show you how easy these treats are to make. 

Enjoy xx

Lemon & Poppyseed Shortcakes

Makes 6 shortcakes

½ cup granulated sugar, divided  

1 tbs + 1 tsp lemon zest, preferrably organic

2 cups all-purpose flour

1 tbs +1 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine sea salt  

2 tsp poppy seeds

8 tbs very cold unsalted butter, cubed

½ cup low-fat buttermilk, plus extra for brushing  

2 tbs lemon juice

demerara sugar, for sprinkling

2 pints strawberries, hulled and quartered

1 ¾ cup Sweetened whipped cream, for serving

Equipment: baking sheet lined with parchment paper, pastry cutter, 2 ½-inch biscuit cutter, pastry brush, cooling rack.


Add 1/4 cup of sugar and the lemon zest to a large bowl. Rub the zest into the sugar with your fingers until the sugar becomes fragrant and is well incorporated.

To the sugar, add the flour, baking powder, baking soda, and poppy seeds and whisk to combine.

Add the cubed butter to the flour mixture and using a pastry cutter (or you can use your hands) cut the butter into the flour mixture until the butter becomes the size of peas.

Add the buttermilk and the lemon juice to the bowl, and mix everything together with a fork until a shaggy dough begins to form. Bring the dough together a bit while still in the bowl, then place on a lightly floured surface and pat into a 7-inch circle that's about 1-inch  *note: if the dough seems too dry for any reason, simply add a little extra buttermilk, 1 tsp at a time until the dough comes together. Use a 2 ½-inch biscuit cutter to cut out 3 shortcakes, re-roll the scraps and cut out 3 more.

Place the shortcakes on a baking sheet lined with parchment paper and brush the tops with some additional buttermilk. Sprinkle the tops with demerara sugar and place in the freezer to chill for 20 minutes.

While the shortcakes are chilling, preheat the oven to 415°F and begin prepping the strawberries. Place the strawberries in a medium bowl and toss with the remaining sugar. Set the strawberries aside and allow them to sit at room temp until the shortcakes are ready.

Place the shortcakes in the oven and bake, rotating once, for 18-20 minutes, or until golden brown and cooked through. Cool on wire rack for 15-20 minutes.

Use a serrated knife to cut each shortcake in half. Top each one with a few dollops of sweetened cream and a few spoonfuls of macerated strawberries. Eat immediately.

Marinated chicken & papaya salad

     I love working with a variety of proteins, especially when they’re incorporated into meals like fresh summer salads. It’s always intimidating though, because it’s difficult to learn how to consistently cook a cut of meat to perfection. One I’ve recently figured out relatively well is grilled chicken—and it’s thankfully not too hard to get a hang of.

     The two main aspects of the process I focused on were pounding out the chicken and marinating the chicken. If you get these two things right, then everything tends to fall together. Pounding out the chicken makes sure you’ll be able to cook it evenly and swiftly, while marinating the chicken enriches its flavor and retains its irresistibly juicy texture. For my marinade I combined lemon juice, garlic, and herbs, which really helps the chicken blend well with the salad’s components. Among these are mixed greens, hydrating cumbers, creamy avocados, and sweet papaya. All these elements together really make for summer salad bliss.


     When experimenting with this recipe, I found La Crema’s 2016 Sonoma Coast Chardonnay to be virtually the perfect—it has its own bold personality while excellently complimenting the salad’s sweet and savory fusion. It begins with notes of apple and citrus, working into melon and papaya laced with spices, finishing with a light oakiness and crisp acidity. It’s so good. So if you find yourself frequenting the grill this summer, then head over to La Crema's blog and enjoy this salad with cold glass of California chardonnay!


Thank you for supporting the brands that support The Broken Bread. This is a sponsored post, all opinions are my own.

No-Churn Coffee & cookie ice cream

     It's National Ice Cream Day! And as a lover of all things ice cream I wanted to share this delicious coffee-cookie concoction that I came up with not too long ago. Let me first say that if you're not a fan of coffee-flavored desserts, I suggest you look away now, as this ice cream is dedicated to all the coffee lovers out there.

     I really appreciate the simplistic beauty of no-churn ice cream. This appreciation especially rings true during those times where the craving for ice cream hits immediately and I'm in no position to bust out my ice cream machine. I still can't get over the fact that it really only takes 2 ingredients to make a glorious batch of creamy ice cream. All you really need to worry about is what kind of extra toppings you're going to toss into the mix. This recipe in particular fuses my two loves: coffee and chocolate. I really wanted to achieve a deep coffee flavor in this ice cream, so I infused my heavy cream overnight with ground coffee beans and voilà: I ended up with a flavorful coffee base that was begging to be turned into ice cream.

     Crushed Oreos and caramel also made it into this recipe. I had both on hand and I really couldn't imagine a coffee ice cream with out a little chocolate. As far as the caramel goes, I think the recipe works well with or with out it. So if you don't have any available, I promise that the coffee and cookies will taste just as lovely. 

No-churn coffee ice cream

2 cups heavy cream, plus a bit extra

½ cup coarsely ground coffee beans

1 ¼ cups crushed Oreos, about 12 or so

1 can sweetened condensed milk

pinch kosher salt

1 tsp vanilla

Caramel, optional


The night before, make the coffee infused base. Add the heavy cream and ground coffee beans to a sealable bowl or jar. Mix/shake the cream and coffee beans a bit until well combined. Place the covered bowl or sealed jar in the refrigerator and let infuse overnight. 

Strain the infused cream into a measuring cup, and add as much heavy cream as needed to measure out 2 cups.

Add the condensed milk and 1 cup of the crushed cookies to a large bowl, and fold together until combined.

In the bowl of a standing mixer add the 2 cups of infused heavy cream, vanilla extract, and a pinch of salt, and whip until stiff peaks form. Fold the cookie mixture and a small portion of the whipped cream together to lighten it up. Add the remaining amount of whipped cream and fold until just combined.

Pour mixture into either in a 9×5” loaf pan and sprinkle with the top of the ice cream with the remaining crushed cookies. * NOTE, if using caramel, pour half of the ice cream into the pan and drizzle with some caramel. Add the remaining whipped cream and drizzle with a little more caramel and topped with the remaining crushed cookies. 

Tightly wrap the pan with plastic wrap making sure that 1 layer actually touches the ice cream this will help prevent crystallization. Wrap a second layer around the first and place ice cream in freezer until solid, about 6 hours, preferably overnight.

Remove ice cream from freezer about 15 minutes before serving, this will help it soften just a bit. Serve as is, or with a light garnish of crushed graham crackers.



     When I made this summer salad, I found that the process of just combining amazing ingredients yielded a dish so quickly I decided to make two versions. This version focuses on peaches and pecorino, while the other version (on La Crema’s blog) focuses on an avocado BLT approach. And these versions are made possible in large part by how fresh and bright and vibrant so much produce is this time of year. Peaches, tomatoes, romaine, citrus, avocados—hard to go wrong combining any of these in a salad.


     This salad is all about contrasts and complements. The peaches and pecorino, for example, come together in saccharine savory delight. The brisk cheese is striking while the buttery fruit is satisfying, but instead of cancelling each other out they coalesce into something special. The grilled romaine provides a charred savory base, while the honey-lemon dressing in which the salad is splashed provides a sweetened garnish. Each component plays off the other, and each bite is certainly the better for it.


     The final layer of contrasts and complements is completed by the wine, in this case La Crema’s Monterey Chardonnay. It’s peachy and pineappley on the one side, but acidic and minerally on the other. Tropical fruit and spices are held in skillful balance, just as bright citrus and the aroma of a seaside breeze strike a similar symmetry. An exciting wine for an exciting dish, no less full of surprises. I hope you enjoy this salad as much as I do, and please go to La Crema’s blog to check out my other version!

     Thank you for supporting the brands that support The Broken Bread. This is a sponsored post and, as always, all words are my own.

Grilled Romain With Peaches & Pecorino

2 heads of romaine, halved lengthwise, rinsed and dried well

Olive oil, for brushing

2 peaches, stones removed and sliced

Shaved pecorino cheese, for garnish

Lemon-honey dressing

4 tbs lemon juice

Zest of one small lemon

1 tbs dijion mustard

3 tsp honey

6 tbs olive oil

Salt, to taste

Begin by making the dressing. Add the lemon juice, lemon zest, mustard, and honey to a small bowl and whisk until combined. While whisking, slowly pour in the olive oil. Continue whisking until the olive oil is well blended. Season dressing with salt to taste; set aside.

For the salad, heat an outdoor grill to medium-high heat (a grill pan set over medium-high heat can also be used). Brush each of the cut sides of the romaine with olive oil, place on the grill, and cook for about 2-3 minutes, turning once, until slightly wilted and char marks appear.

Divide each half of romaine between four plates. Garnish each plate with an equal serving of sliced peaches, pecorino, and desired amount of dressing. Enjoy salads right away!

Lamb Meatballs with Mint-Yogurt


     About this time last year, John and I had the chance to visit Greece for the first time. It was an exhilarating journey into both an unspeakably ancient history and a vibrant, modern culture. This worked perfectly for us since John is enamored with Greek philosophy and I’m enamored with Greek cuisine—and that’s a perfect place for the old world and the new to meet. This made every meal so memorable, from souvlaki on the steps of a cathedral built by Emperor Constantine to baklava through marketplace pathways laid out centuries before Christ.


     And this recipe is about bringing those memories back and sharing them with you. Lamb is something Greece does extremely well, and I’ve been inspired to make this as delicious and flavorful as possible. I can guarantee you’ll enjoy the incredible fusion of succulent lamb, biting herbs and spices, and soothing feta that is these meatballs. Also, pick up a bottle of La Crema’s Monterey Pinot Noir while you’re at it. Its earthiness and savory umami character pair very well with the rich, gamey, unique taste of lamb. Waves of rhubarb and orange also complement the coriander and parsley, and its balanced acidic finish rounds out the experience in fine style. Be sure to head over to La Crema’s blog to get the recipes for this Greek inspired meal. 


Thank you for supporting the brands that support The Broken Bread. This is a sponsored post and, as always, all words are my own.

Buttermilk Funfetti Donuts

     A couple weeks ago John and I spent a few days in Newport beach with his family—and it was so much fun. One morning we got up early and snagged some treats from nearby Sidecar donuts, a bounty that included a churro donut, a cookies n cream donut, and a Mexican hot chocolate donut, among others. It was inspirational to see all the different bold but enjoyable flavors they created, and since it’s National Donut Day today, I thought I’d follow suit!


     These buttermilk funfetti donuts are at once a tribute to our childhood birthday cakes of decades past and an irrefutably delicious indulgence shamelessly to be enjoyed today. They’re a ton of fun, and while they’re relatively time-consuming to create, the efforts are all well spent in the end. They bring the perfect balance of sweet and buttery, and of crispy and chewy, to bear upon the ideal donut. I’m in love with them, and if you’re looking to celebrate this day with donut of your own, go no further than the recipe below. Enjoy!


Buttermilk Funfetti Donuts

Makes about 8 donuts

1 1/2 cups unbleached all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

1 large egg, room temp

1 1/2 tbs unsalted butter, melted

1/4 cup low-fat buttermilk, room temp

1 tsp vanilla bean paste or 1 tbs vanilla extract

1/4 cup rainbow sprinkles

A few cups of canola oil or peanut oil, for frying


2 cups powdered sugar

3 ½-4 tbs milk

Equipment: heavy-bottomed pot, 1 medium bowl, 1 small bowl, standing mixer fitted with paddle attachment, candy thermometer, rolling pin, cooling rack (optional), spatula, 3-inch biscuit cutter, and a smaller one for the center of the donut.


In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the sugar and egg for 5 minutes on medium speed until pale and fluffy. Beat in the vanilla.

In a small bowl or measuring cup, whisk together the buttermilk and melted butter until combined. While the mixer is on low alternate adding the flour mixture (3 additions) and the buttermilk (2 additions) until just combined. Use a spatula to fold in the sprinkles. Cover the mixing bowl with plastic and place in the refrigerator for 1 hour and up to 5 hours.

Transfer the dough to a well-floured surface. Sprinkle the dough with flour and roll out to a ¼-inch thickness. Dipping the biscuit cutter in flour between cuts, cut out the donut rounds, and their centers and transfer to a lightly floured baking sheet. Re-roll the scraps and follow this process until 8 donuts have been made. The donut will get stickier as it warms up so use flour as needed. *see note below for more tips

Fill a heavy-bottomed pot with two inches of oil. Once the temperature reaches 365°F, add 2-3 donuts at time. Fry the donuts for two minutes, one minute on each side.

Remove the donuts with a metal slotted spoon, letting the oil drip off for 10 seconds, before transferring to a cooling rack lined with paper towels.

While the donuts are cooling make the vanilla glaze. Mix the powdered sugar and milk together in a wide, shallow bowl until smooth. This frosting should be thick, but still dippable, so add the additional ½ tbs as needed.

Allow the donuts to cool before dipping in the glaze. Once dipped, immediately cover with sprinkles. Enjoy the same day they are made.

*Recipe tips*

As mentioned this dough can be a little sticky, so take your time, and make sure to have a small bowl of flour on hand. This will make the donut making process so much easier. Once the donuts are cut, I even suggest lightly flouring a spatula when transferring them to the floured baking sheet.

Use a candy thermometer. It is SUPER important that the temperature of the oil stay consistent, otherwise you could end up with a soggy donut (if oil is too cold) or a very burned donut (if it’s too hot). Make sure keep a close eye on the temperature and keep it between 365°F-370°F as possible. Add some room temp oil if the temperature gets too high as you need to cool it down right away. Other than that, watch the heat often to ensure that oil temp stays consistent.


Apricot Cake


     Apricots are here and I’m so happy. As I’ve said before, my baking style definitely favors a more relaxed during the spring and summer months. I love simple recipes with ingredients at the peak of their season, and these apricots in this straightforward cake are certainly no exception. The recipe comes from Melissa Coleman’s new book, The Minimalist Kitchen, and it’s perfect for this time of year.


     Melissa's original recipe included toasted almonds ground up and added to the cake, but as much as I love almonds, this cake was going to enjoyed by those who have nut allergies so I made a few changes. In place of the almonds I used some spelt flour, which worked out quite perfectly.


     Remember, this cake is incredibly simple to make. And the combination of fresh apricots and buttery cake come together in the most beautiful way—one entirely appropriate for celebrating the arrival of apricots.

Apricot Cake

Slightly adapted from Melissa's book, The Minimalist Kitchen

2 cups apricots, cut into 1/2 inch slices

1 3/4 cup all purpose flour

1/4 cup spelt flour

1 tsp baking powder

1/2 tsp kosher salt

3/4 cup unsalted butter, room temp

1 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

1/2 cup whole milk

sprinkle of powder sugar

Equipment: Standing mixer, 10-inch removable bottom tart pan, baking sheet

Heat the oven to 350°F. Place a 10-inch removable bottom tart pan on a baking sheet. Set aside.

Whisk together both flours, baking powder, and salt in a medium bowl. Set aside. 

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and beat on low for about 5 minutes. Add the eggs and vanilla and increase speed to medium. Mix until everything is evenly combined.

While the mixer is on low alternate adding the milk and the flour in three increments, mixing until just combined. Stop the mixer and use a spatula to scrape down the sides, and folding any unmixed parts into the batter until incorporated.

Pour the batter into the prepared pan. Smooth out the top with a spatula and place the sliced apricots in desired fashion on top, barely pressing into the cake. Bake the cake for 50 min to 1 hour or until cooked through. If the edges brown too quickly (wasn't a problem for me) simple tent a piece of foil over the top of the cake and continue baking.

Place the cake on a cooling rack for about 1 hr before removing from the tart pan. Dust the cake with powdered sugar, slice, and serve.

Melissa notes this cake is best served within 2 days of making. Store lightly covered at room temperature. 

Banana Cake With Cardamom Frosting


     A good banana cake is truly a wonderful thing, isn't it? And this particular kind of cake is great because it requires a bit of patience—which only makes each bite all the more satisfying in the end. The key to a moist cake like this is to use really ripe bananas, which always seem to be in abundance around the house when I don't need them but totally absent whenever I do!


    This cake is truly a classic, and Ina Garten's original recipe is wonderful. I made some tweaks to her approach mainly due to what I had on hand, but also because I usually like to reduce the  amount of sugar while baking to let the natural flavors of the craft shine through a bit more.


     This cake is seriously moist, and is complemented by the dreamiest cardamom frosting. Each bite introduces a wonderful rush of flavor, from the banana to the cardamom—every forkful is pure bliss. So for those of you craving a banana cake soon, hang on to some bananas until they ripen and follow the guide below. 

Banana Cake

Slightly adapted from Ina Garten

Yields 1, 8- inch cake

1 ⅓ cup (304g) well-mashed ripe bananas, about 3 small

½ cup (100g)  granulated sugar

½ cup (100g) loosely-packed light brown sugar

½ cup grapeseed oil, or other neutral oil

2 large egg, room temp

½ cup (120g) plain yogurt

1 ½ cup (187g) cup all-purpose flour

½ cup (60 g) spelt flour

1 tsp cinnamon

1 tsp baking soda

½ tsp kosher salt

1 ½ tsp vanilla extract

Equipment: 1, 8x2-inch cake pan, standing mixer fitted with paddle attachment


Heat oven to 350F. Lightly grease and flour an 8 x 2-inch round cake pan.

In a medium bowl whisk together the flour, baking soda, and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. While the mixer is still on low, add the oil, eggs, plain yogurt, and vanilla and mix until combined.

While the mixer is on low, add the dry ingredients and mix until just combined. Remove the bowl from the mixer base and fold in the walnuts with a spatula. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until the cake has browned and a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.

Once the cake has cooled, spread the frosting over the top and garnish with fresh strawberries and enjoy!

Cardamom Frosting

¼ cup heavy cream cream

3-4 cardamom pods, lightly crushed

1 package cream cheese

1 cup plus 2 tbs powdered sugar

Pinch kosher salt

Splash vanilla extract


Place the milk and the crushed cardamom pods into a small saucepan and set over medium heat. Once the milk is just beginning to simmer, immediately remove from heat, cover with a lid, and let everything steep for 30 minutes. Place the cream in a container and store into the fridge until cool.

Mix the cream cheese in the bowl of a standing mixer and beat on medium speed with the whisk attachment until smooth. Add the powdered sugar, salt, and vanilla and continue to whisk until incorporated. Once combined, increase the speed slightly and add the chilled cardamom infused cream. Beat until the frosting is light and fluffy.

Marinated Tacos & Grilled Avocado Cups


Sunshine beckons us forth to get up and enjoy the world, to fix a picnic, walk ‘round the lake, or lay out on the beach. But sometimes, we need only go as far as our backyard. That’s because grilling season is upon us, and I’d be remiss if I didn’t enjoy my fair share of barbecues filled with the warmth of friends and family.

Naturally emerging from my Mexican heritage, carne asada tacos are first on my list to grill this summer. Now I’ve created a recipe using a marinade saturated in citrus and smokiness, which provides a great layer of acidity and blends well with the barbecue’s char. I prefer skirt steak on account of its buttery, rich flavor, to which I added garlic, ancho chili powder, and jalapeños in the marinade for a burst of spice. By the time you’ve grilled this, you need little more than a tortilla (though of course I added onions, radishes, and a squeeze of charred lime).


Another item I enjoy making at barbecues is avocado cups—a simple, delicious snack that comes together very quickly. I simply cut an avocado in half, brush it with oil, toss it on the grill for a couple minutes, then pack it with charred corn, cilantro, purple onion, diced jalapeno, lime juice, and queso fresco. So easy and oh so amazing. And if you don’t have a barbecue on hand, just use a cast iron grill pan and you’ll be fine!


When it comes to wines, there’s practically only one I ever really want all summer long, not least at barbecues. This is La Crema’s Monterey Pinot Noir Rosé, a rich rosé full of complex, refreshing flavor. It’s loaded with a lot of melon, strawberry, and citrus–all of which are perfect both for this time of year in general and for these two recipes in particular. Be sure to head over to La Crema’s blog to get the recipes to these tacos and avocado cups, and enjoy your next barbecue!


Thank you for supporting the brands that support The Broken Bread. This is a sponsored post and, as always, all words are my own.



     Spring rolls are in a sense a quintessential spring meal—they were first created as a showcase for the fresh, bright ingredients of spring that follow the rich, heavy dishes of winter. And boy do they live up to their name. They’re vibrant, colorful, crispy, and delicious in all their forms. And for my latest batch, I decided to mix sweet and savory aspects into my rolls and pair them with a spicy peanut sauce.

     Starting off with a some delicate vermicelli noodles and a soft, classic wrap, it’s hard to go wrong in assembling a spring roll. For the savory side, I chose cucumber, carrots, and cabbage for their complementing flavors and crunchy texture. And for the sweet side, I packed in some pineapple for a piercing juiciness. I also tossed in some fresh herbs, mint and cilantro in particular, to tie everything together with their refreshing aromas.


     The peanut sauce is relatively straightforward: peanut butter (obviously), soy sauce, vinegar, with some garlic and sriracha for some bite to go along side the tangy nuttiness. Feel free increase or reduce the amount of sriracha depending on your taste, and in fact you can treat the whole roll assembly as a blueprint for whatever happens to be your favorite spring vegetables, fruits, and herbs.

     After having put together a sweet seasonal meal out of these spring rolls, I needed a wine appropriate for this time of year. And trust me—look for further than La Crema’s Monterey Pinot Noir Rosé. Unlike most rosés, which tend to be on the lighter side, this wine is surprisingly rich and dynamic. It begins with bursts of berry and melon, moving into sweet, bright citrus. It’s wonderful on its own and even better when paired with this recipe. Be sure to head over to La Crema’s blog to get the recipe, and enjoy it on your next sunny spring afternoon!

Thank you for supporting the brands that support The Broken Bread. This is a sponsored post and, as always, all words are my own.