To Make / Lemon Ricotta Pancakes


     Good morning! This is one of those recipes that came out of wondering what the heck I'm going to do with a mostly full jar of (insert ingredient here)?! You know - those ingredients that you buy for a specific recipe that only uses a spoonful of said ingredient. It's usually something obscure that is really only used in that one recipe. Now, I really hate wasting food, so last week when I bought ricotta for a pasta dish (surprisingly, not lasagna) and still had the majority of the tub left after making the pasta, I had a pretty good brainstorming session. I racked my brain for a minute on what one does with a full tub of ricotta, and then it hit me - a memory of lemon ricotta pancakes that Brett and I had at our B+B in Denver two years ago! SOLD. I immediately searched for a simple lemon ricotta pancake recipe and scored with this one. Luckily, I already had literally all of the ingredients on hand, and guys - these are the best pancakes I've ever made! They're fluffy (thanks, random ricotta), tart, and sweet all at once. You can definitely say this is a "when life gives you ricotta (and also, ironically, lemons)..." situation. Get the full recipe below!


Ingredients: Blueberry Compote

  • 1 cup of fresh blueberries
  • 1 tbs. of honey

Ingredients: Pancakes

  • 1 1/4 cups AP flour
  • 3 tbs.'s sugar
  • 2 tsp.'s baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup ricotta
  • 1 tbs. melted butter
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup freshly squeezed lemon juice
  • 2 tsp.'s lemon zest


1. Preheat your griddle to 350, and grease. In a large mixing bowl, combine all dry ingredients. In another bowl, whisk together ricotta, butter, eggs, egg whites, lemon juice, and zest. 


2. Pour wet ingredients into dry ingredients bowl and mix until just combined. Scoop out your batter onto the griddle to form pancakes. Cook for two minutes until bubbles form on top, then flip and let cook until browned.


3. While pancakes are cooking, make your blueberry sauce by combining blueberries and honey in a small skillet. Mash together with a fork and let cook for about 5 minutes until the sauce has thickened.


4. Once pancakes are done, serve warm and top with your blueberry compote. Enjoy!

     Thanks for reading, and have a fun Wednesday!

To Cook / Strawberry Stuffed Croissant French Toast


     Good morning! It's strawberry season, and while Bailey can eat tons of them on her own, there are always quite a few left over that have to be made into something delicious before they go bad. Enter: Pinterest! Pinterest has been a godsend for recipe inspiration, since I'm not a fan of just snacking on berries. Snacking on apples or bananas, sure; but there's something about berries that calls for them to be additions in my head, not on their own. I stumbled on this recipe from Half Bake Harvest (my go-to food blog!) and had to give it a whirl, with my own twists of course! Check out the recipe below!

Ingredients: (serves 2)

- 2 croissants

- 1/2 cup of almond milk

- 1 egg

- 1 tsp. of vanilla

- a dash of cinnamon

- 1 tbs. of butter

- 1 cup of Greek yogurt whipped cream cheese

- 1 cup of fresh strawberries

- maple syrup for serving


1. Whisk together your milk, egg, vanilla, and cinnamon. Soak both sides of your croissants in the mixture, and add them to your heated (on medium!) + greased pan. 

2. While your croissants are getting all golden in the pan, stir together your strawberries and cream cheese. Be sure to set aside any strawberries you want to top the croissants with!

3. Once your croissants are golden on both sides, remove from the heat and smother in your strawberry cream cheese + maple syrup. Enjoy!

To Make / Overnight Oats


      Good morning! Today, I just wanted to share a delicious overnight oats recipe! This is great to make on a Sunday for meal prep, to have on hand all week for breakfast. It was chocolatey and full of nutritious steel-cut oats, perfect for a healthy breakfast. Get the recipe below!


- 2/3 cup of greek yogurt

- 1 cup of steel cut oats

- 1 1/3 cup of almond milk

- 2 tbs. of chia seeds

- 1 tsp. of vanilla extract

- 4 tbs. of almond butter

- 4 tbs. of cocoa powder

- 2 tbs. of honey


1. Combine all ingredients in a mixing bowl.

2. Pour into jars and refrigerate overnight.

3. Top with cacao nibs or whatever you like, and enjoy!

For Doughnut Holes


     Good morning! Every year, my dad makes cinnamon rolls on Christmas Morning, and this year, I wanted to find a way to do the same, but with my own twist. I had recently been given this mini muffin/doughnut hole pan and had been dying to try it out! I realized that one could easily just roll the cinnamon roll dough into little balls and bake them that way instead of the traditional way, and set out to create my cinnamon roll doughnut holes. It's so easy, and I can't believe I didn't think of it sooner! Get the recipe below!


- one can of cinnamon rolls


1. Spray your doughnut hole pan with cooking spray, and roll out the cinnamon roll dough into doughnut hole sized balls.

2. Bake as instructed on the can.

3. Drizzle with glaze and serve with hot coffee. Enjoy!

For Mornings at Home


      Hi there! We don't have a ton of plans for the weekend, other than the usual trip to the farmers market, possibly a little hike, and pumpkin painting/carving on Sunday. Perfectly fall activities are just the ticket for a lazy weekend. What're your plans for the weekend? Leave me a comment! Thanks for reading, and have a wonderful weekend!