Breakfast

Bake Christmas morning and serve with Grandma's grits.

This Monkey Bread isn’t actually toasted…but each piece is dredged in a thick and creamy egg custardy situation, with cinnamon and brown sugar and all that’s good in the world.

Who knows what you’ll do when no one’s watching with something this good around?

Naturally, this can be made with regular whipping cream instead of coffee creamer (but why would you?). I topped mine with a buttery brown sugar mixture, but I wonder what would happen if you used a maple syrup concoction instead, for a more “French Toast” topping flavor? I’m going to find out soon and will let you know!

Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. That is why I am pretty excited about these Baked Egg Boats. They are sooo easy to make.

When you flip this moist, fluffy cake out of the pan and onto a plate, it just looks so pretty! And by the time I bit into my first bite, I had forgotten about the cream cheese filling hidden inside... talk about a nice surprise!

Oh, cream cheese…. I don’t know what it is that is so appealing about cream cheese, but man, it really knows how to turn the delicious dial up on things! haha Seriously, whether it is used in a savory casserole or a cake frosting, cream cheese wins me over every time. So it is no surprise that I have been eyeing this coffee cake for a long time now. I finally couldn’t wait another minute longer and had to throw it together as soon as I got back home

This is a kind of “show-stopping” coffee cake. It comes out picture perfect- exactly what you want to serve to guests that you are trying to impress. And of course the best part is not only that it looks great, but it tastes wonderful. Everything is so moist and creamy, contrasting beautifully with the crunchy almond-sugar topping. You really win in every aspect with this cake.

A few words of advice with this cake- to get the absolute best results with the cream cheese filling, it is super important for your cream cheese to be soft! If it’s not soft enough, you’re batter will be lumpy and no matter how much you mix, there will always be lumps. I always beat the sugar into the cream cheese to soften it up really well before adding anything else, especially liquids. This usually helps quite a bit.

These apple fritters are so simple to make. I dipped mine in some caramel sauce, but maple syrup is the more traditional route. Either way, they taste like Fall.