Pioneer Woman's Cinnamon Rolls.

These are, hands down, the best cinnamon rolls I've ever had or made. This post exists simply to point you to the recipe, if you've never heard of these. PLEASE make these. You won't regret it. Enjoy!

Cinnamon Rolls 101

Notes on Cinnamon Rolls

Variations I haven't yet tried:

Orange-Marmalade Rolls

Chocolate Chip Cookie Sweet Rolls

Basil Ricotta Omelette.

Delicious Simplicity. I love having this for a quick and easy lunch. Five ingredients, less than 10 minutes to make, and it tastes beyond restaurant quality.

I found this recipe in a lovely FREE downloadable cookbook called Stone Soup, from a blog by the same name. The whole philosophy of the blog and cookbook alike are minimalist home cooking, an idea I can get behind wholeheartedly, even if I do fall short of the idea often enough. :) Really though, it's free. Check it out, you won't be sorry. :) If you're adventurous, try the Laksa Soup. Yum.

Basil Ricotta Omelette, from The Stone Soup Cookbook, by Jules Clancy

I modified this slightly to serve one person.

2 eggs

1/2 T. Butter

A Splash of milk (Whisked into the eggs, makes them fluffy and gives a bit more volume, opt.)

2 T. Ricotta

A few basil leaves (Yes, basil is shown above, I happen to have a miniature variety growing in my garden)

Directions:

Whisk the eggs lightly together and add milk if preferred. Heat an omelette pan or sauce pan over medium/medium low heat and melt butter. (Recipe says med-high, this scorches my meal...adjust as you see fit.) Quickly pour in your eggs. Stir continually to move cooked egg off the bottom.

When the egg is almost cooked, drop small bits of ricotta on top and let melt. I folded my omelette in half and allowed some cheese to cook inside, but this is again optional. When omelette is cooked sprinkle with basil and additional cheese if you like. Enjoy!

Edna Mae's Sour Cream Pancakes.

Oh. My. Wow.  These pancakes, hands down, were the best I've ever made, possibly ever tasted. They are light, fluffy, not too sweet, and are scented with vanilla deliciousness. I can't wait until the next time I get to make these.

I confess, I am NOT a pancake connoisseur. We usually buy the box of 'Just add water' mix, and as much as I love the idea of making pancakes from scratch, I'd yet to come across a recipe that consistently turned out as nice as the mix. I may never buy the mix again now. (Though I probably will. I have a toddler, who goes from full to screaming hungry in five minutes. I need something fast.) These pancakes are not slow cookers, by any means. They are a lovely quick breakfast for a relaxed Saturday morning, or, depending how your weekday mornings are, perhaps even then. Please make them. You'll never look at pancakes the same again. 

Edna Mae's Sour Cream Pancakes

(Ree, the lovely woman who shared this recipe in her cookbook, The Pioneer Woman Cooks, does not have this recipe on her website anywhere that I can find. However, Deb over at Smitten Kitchen does such a lovely job with step-by-step photos and such I thought I'd send you there for the recipe. Enjoy!)

Coconut Chocolate Chip Pancakes.

I've always said I'm not a huge fan of breakfast foods. Whenever traveling, I have to work to find a place that sells just what I want, nothing too greasy or heavy on the meat side. That being said, looking back over my posts, many of them have to do with breakfast foods. Part of that may be because I choose to post midday, and need something I can make before that, photograph, and, most importantly, get my family to eat; mostly though, I think it's that I'm trying to find a good breakfast that I like, that I can reliably turn to week to week.

This 'recipe' is one of those breakfasts. It makes your average morning a bit more special, with hardly any added effort.

To make, simply whip up whatever pancake batter you usually use, and then add shredded coconut. I prefer the sweetened variety for this, but I have used unsweetened and it works just fine. Stir the coconut in until the batter looks rather thick. When the pan is hot, spoon a bit of batter on and spread it out. (The coconut will hold the batter more into a ball, so you have to spread unless you want ridiculously thick pancakes.) When the batter is spread, sprinkle mini chocolate chips on top. Cook as usual. Serve plain, or with butter, whipped cream, powdered sugar, whatever you like, really. :) Enjoy!

Carrot Cake Pancakes.

This delicious recipe, (along with much more appetizing photos than I was able to take), is posted over on Picky Cook. Carrot Cake Pancakes with Cinnamon Honey Butter was a heavenly scented, delicious, relaxed breakfast. I wouldn't recommend making this on a busy weekday morning, unless you plan on getting up early, but it's wonderful to unwind with on a Saturday morning.

One of the things I love about this recipe is that it got my husband and son to eat carrots, something they are usually averse to. They were significantly more filling than regular pancakes, so if you have a smaller family, as we do, I'd suggest making a half batch.

Also, we didn't make the cinnamon honey butter as we had some whipped cinnamon honey on hand from our local farmer's market, and we simply spread that on with some butter and let the two melt together. Yum!