Yes, another lemon flavored recipe! It’s what happens when you purchase a lemon and you don’t want to waste it, LOL! We’re trying to make little steps in healthier eating and I’ve switched to whole wheat bread with no complaints from the others around here. So I made these Cranberry Lemon Muffins with a mix of regular and whole wheat flour and no one seemed to mind.
The base for these Lemon Ricotta Scones is a basic scone, so if you have a scone recipe you love use the alternate ingredients here to adapt it to your tastes. You can place unbaked scones in a freezer container with parchment paper for up to 30 days too, so make a double batch and freeze some for a couple of weeks down the road.
If you want an indulgent pastry type treat for a special holiday, occasion or just for an everyday Sunday morning, this breakfast bread is it! You can cool it down like the instructions suggest, but we like to eat it warm.
Special cake for holiday breakfasts always kick the day off to a good start. I mean who wouldn’t want breakfast cake?!
This cake’s topping is completely indulgent and pairs deliciously with a cup of coffee. We had made it an Easter Breakfast Cake this year, but it is so easy to put together for Mother’s Day if you want to bring Mom breakfast in bed.
Bacon, Ham & Veggie Egg Muffins – A tasty protein packed breakfast that you can make for a crowd. Delicious, nutritious and easy.
Nix the stereotypical flowers this Mother’s Day and delight mom with a homemade breakfast in bed! Pamper mom with a plate of Viki’s Granola Maple Cranberry…