Well, summer is officially over. And I’m saying this because when I walked into Trader Joe’s the other day, I immediately noticed that the large containers that usually held big, beautiful watermelons were sadly replaced with pumpkins of all shapes and sizes. Although I welcome fall and everything it has to offer from cooler weather to Halloween and whatnot, I’m going to miss my precious watermelon! Ask Alex if you don’t believe me, but I ate watermelon every single day this summer. I guess I don’t care about saying goodbye to long beach days or sunsets at 8pm or wearing dresses… I only care about watermelon. See you next year, buddy!


Now that pumpkin and pumpkin spice-flavored everything has quite literally taken over Trader Joe’s (there’s pumpkin bagels, pumpkin cream cheese spread, pumpkin crackers, etc.), I figured I’d follow suit and offer a recipe utilizing the most popular of the gourd family. While I’m not a fan of pumpkin spice lattes, pumpkin-based dishes are something that I’ve come to really love. My pumpkin cheesecake, that I make every Thanksgiving, is something I look forward to baking (and eating) every year, and I am also a huge fan of pumpkin pancakes and pumpkin bread… and pumpkin ice cream. I don’t discriminate; I (mostly) love it all.


So when I was thinking about doing another pumpkin recipe for the blog, I remembered a recipe that I’d made a couple of times before - breakfast puffs, also known as French breakfast puffs. They’re essentially sugared doughnuts in muffin form and, although they’re a bit too sweet for breakfast/brunch purposes, I won’t judge you if you have one (or two) of them with your morning coffee. Typical breakfast puffs do not have canned pumpkin in them, but I was able to figure out what ingredient to remove from the original recipe to replace with the pumpkin: the milk. I actually read online that you can replace the eggs or the oil/butter with pumpkin in certain recipes, but since this recipe only calls for one egg, and the fact that the butter is vital to this recipe (more on that later), getting rid of the milk was my best bet. And it worked out!


Like the title of this post suggests, these pumpkin breakfast puffs also have brown butter in them, an ingredient that I save mostly for fall and winter desserts due to its decadent qualities. Adding brown butter to any recipe gives it a much more nutty and richer flavor, which I think works perfectly with the pumpkin and blend of spices. The last time I shared a recipe featuring brown butter was with my brown butter apple buckle, another perfect example of how well brown butter works with popular fall produce. Speaking of spices, I decided to make it simple and have you use “pumpkin pie” spice for this recipe - something that you can actually buy at the grocery store (I buy mine from Trader Joe’s). The pumpkin pie spice blend that I buy consists of cinnamon, nutmeg, ginger, cloves and cardamom, which are ingredients that most people already have in their pantry. So, if you don’t have pumpkin pie spice, simply make the blend yourself! Here’s a recipe I found, but I would suggest adding a 1/4 teaspoon of cardamom as well.


Pumpkin and Brown Butter Breakfast Puffs

Yields 12 puffs

Recipe adapted from FIVEANDSPICE via Food52


For the puffs:

  • 1/3 cup (5 tbsp.) unsalted butter

  • 1/4 cup light brown sugar, lightly packed

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 1/2 cups all-purpose flour

  • 1 1/2 tsp. pumpkin pie spice

  • 1 1/2 tsp. baking powder

  • 1/2 tsp. kosher salt

  • 1/2 cup canned pumpkin, I prefer Libby’s brand

For the sugar coating:

  • 6 tbsp. unsalted butter, melted

  • 1/2 cup granulated sugar

  • 1 tsp. pumpkin pie spice


  1. Make the brown butter: In a medium saucepan, melt 1/3 cup butter over medium-low heat. Once melted, the butter will begin to foam and turn to a golden color. Stir frequently and soon there will be a nutty smell and the butter will brown. Immediately take off the heat once browned and transfer to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Allow it to cool for about 10-15 minutes.

  2. Preheat the oven to 350°F. Grease a 12-cavity muffin/cupcake tin with butter or cooking spray and lightly coat with flour.

  3. To the slightly cooled brown butter, add both sugars and the egg and mix on medium speed for about 5 minutes.

  4. In a separate medium-sized bowl, add the flour, pumpkin pie spice, baking powder and salt, and whisk together.

  5. Add the pumpkin puree to the brown butter/sugar mixture and mix until incorporated. With the mixer on low, slowly add in the dry ingredients and mix until just incorporated - don’t over mix!

  6. Using a spoon or a ice cream scoop, evenly distribute the batter between the 12 cavities in the pan - it may seem like not a lot of batter, but they will rise in the oven - and bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.

  7. Allow the puffs to cool for a few minutes before using a knife to take them out of the pan and place them on a cooling rack.

  8. Coat the breakfast puffs: put the melted butter in one shallow bowl and combine the sugar and pumpkin pie spice together in a separate shallow bowl. One at a time, gently roll each puff through the melted butter, getting every section, and then roll it through the spice-y sugar. The puffs are best eaten straight from the oven but can be enjoyed for a couple more days when stored in an airtight container.



When I was working on this post earlier this week, I was worried that sharing another scone recipe so quickly after my first one wouldn’t make for ideal content, and that you guys would be bored. Little did I know that it’s been almost an entire YEAR since my cranberry-orange scones recipe went live, so apparently I don’t have the best sense of time! With that said, it’s a new year and it’s high time that I grace you all with another scone recipe.


Unlike my previous scone post, these strawberry cream scones are different in a few ways: both visually and ingredient-wise (and I don’t mean the obvious central flavor components). For as long as I’ve been baking scones, I’d always formed them into the standard triangular shape that we are all accustomed with. But over the past year or so, I kept finding myself saving Instagram posts that featured scones baked in a round shape since I found them to look so appealing and different. So I finally gave it a shot using my 3” round cookie cutter and I couldn’t be happier with the results. I found the whole process very simple (think of it like cutting out sugar cookies), and I’ll most likely continue to shape my scones like this for the foreseeable future.


As for the difference in flavor, I had always made my scones with butter, whether it was incorporated into the dough via tiny cubes or grated using a box grater, but these strawberry cream scones actually don’t have any butter in them! As I’m sure you’ve already guessed from the name of these scones, the fat in this recipe comes from the addition of heavy cream. I didn’t even know that butter-less scones existed (I guess I’m not so well-versed in the world of scones), so I was pretty hesitant of what the outcome would be like, both texture and taste wise, but they came out so incredibly tender and soft. And I found that making these scones is actually much easier because you don’t have to worry whether you properly incorporated the butter into the dough or not, or obsess over keeping the dough as cold as possible so that the butter in the dough doesn’t melt. Although I love my cranberry orange scones, these cream scones are reigning supreme in my kitchen at the moment.


As always when making scones, you have to stick to the usual rule of avoiding over mixing the dough which could lead to tough scones. And if you ask anyone what a scone’s texture should be, the word “tough” hopefully should never leave their mouths. So when making the dough, work mindfully, especially when it comes to the step of adding the heavy cream. Although you may use a wooden spoon or a fork for this step, I actually believe that your own two hands are the best tools. This way, you can actually feel for the dry pockets in the dough and therefore will know if you need to add more heavy cream or not. It’s definitely messier using your hands but can make it more fun. Please just try not to have nail polish or jewelry on!

To finish the scones before popping them in the oven, you’ll give each one a brush of heavy cream and a generous sprinkling of raw/turbinado sugar. The scone dough by itself isn’t that sweet, as it shouldn’t be, and so the turbinado sugar on top not only provides an amazing crunchy texture, but a little welcomed sweetness that you’ll get with each bite. If you don’t have turbinado sugar, you can substitute with regular granulated sugar.


Strawberry Cream Scones

Yields about 8 large scones

Recipe adapted from King Arthur Flour


  • 3 cups all-purpose flour

  • 1/3 cup granulated sugar

  • 1 tbsp. baking powder

  • 1 tsp. kosher salt

  • 1 tbsp. lemon zest

  • 1 1/3 to 1 1/2 cups heavy cream, plus more for brushing

  • 1 tsp. vanilla extract

  • 1 cup chopped fresh strawberries

  • Turbinado sugar, for topping


  1. In a large bowl, whisk together the flour, sugar, baking soda, salt and lemon zest.

  2. Pour 1 1/3 cups of the heavy cream into a measuring cup and mix in the vanilla extract. Drizzle this mixture slowly over the dry ingredients while using wooden spoon to gently mix it together (I actually use my hands so I can get a good feel for the dough). The goal is to have no dry spots left in the dough, so you may need to add more heavy cream. Add in a tablespoon at a time until no more flour bits remain, but try to avoid making the dough too sticky. Carefully fold in the strawberries.

  3. Transfer the dough to a lightly floured surface and knead it a couple of times with your hands. Mold the dough into a disk and press it until the dough is about 3/4” thick. Using a 3” cookie/biscuit cutter dipped in flour, cut out the scones - you will have to re-roll the dough once more in order to get 8-10 scones. Place the scones onto a plate and place them in the freezer for about 15 minutes.

  4. Preheat the oven to 425°F and line a baking sheet with parchment paper. Take the scones out of the freezer and place them on the baking sheet. Brush each scone with heavy cream and sprinkle generously with turbinado sugar. Bake in the oven for 14-17 minutes, or until the scones are a light golden brown and baked through.

  5. Scones are best if they are eaten right out of the oven, but will keep for a couple of days when stored in an airtight container at room temperature.



Today I’m giving you a healthier breakfast recipe, because let’s be honest, we need to have some variety in the morning other than muffins and scones from time to time! And after watching my brother-in-law run his first marathon in LA this past weekend (he did amazingly well btw!) I’m feeling a bit inspired to fuel my body with more nourishing foods and just be a bit more mindful of what I eat! Don’t worry… we will go back to our regularly scheduled programming next week (aka there will be cake).

A couple of weeks ago, my sister and I were sharing our recent Trader Joe’s finds with each other and it was then that I learned about a new-to-me granola. Lately, I’ve been eating more and more Greek yogurt to get some more protein in and I had been eating it with an almond butter granola (also from Trader Joe’s of course). But my sister said that I just had to try this coconut one because it wasn’t that sweet and just had an amazing flavor. So, the next day I bought myself a package and after a bite or two (or 10), deemed it my new favorite granola.


My next thought was to make my own version of it at home, using “healthier” sweeteners and less unwanted ingredients than the Trader Joe’s version, and then share it on the blog. And I’m thrilled to report that the outcome was amazing, and that I successfully made a better version than the store bought.

Roughly following the guidelines to my other granola recipe, I wanted to make the granola as coconut-y as possible and achieved this by including 4 types of coconut: 1) unsweetened shredded coconut flakes, 2) unsweetened coconut chips, 3) coconut sugar and 4) coconut oil. If you don’t like coconut, I think it’s safe to say that this recipe isn’t for you.

And because coconut is a tropical fruit, I chose a nut that reflects that sentiment: macadamia nuts. Whenever I think of macadamia nuts, my mind immediately goes to images of Hawaii and therefore I figured coconut would work so well with it. Luckily, I was right and the buttery nuts pair exceptionally well with the sweet coconut. I do want to add though that macadamia are fairly expensive - they’re actually the most expensive nuts in the world - so if this is out of your budget, I would swap in almonds (slivered or sliced).


One aspect of the coconut granola from Trader Joe’s that I added to mine was the addition of corn flakes. It was one of the main reasons why I enjoyed their version so much and it was an ingredient I would have never thought to add to granola. The corn flakes (not to be confused with sugary frosted flakes!) make the granola suuuuuper crunchy and also add a nice flavor. This addition is probably my favorite part to the granola.


Unlike my last granola, I wanted to make today’s much more chunky and cluster-like. This can be achieved by not touching the granola when it’s baking in the oven nor when it’s taken out. The trick is to wait until the granola is completely cooled; at that point, you'll be able to break up the granola into an assortment of shapes and sizes. If you try to break it up hot out of the oven, the granola will easily break up and you’ll lose any chance of clusters.

Please give this granola a chance! The smell alone is insane and the crunchiness and flavor makes it so addicting. If you’re not a coconut fan, maybe plan on making a batch and gifting it to a friend or family member… I’m actually making another batch of this tomorrow to bring to my sister this weekend


Coconut + Macadamia Nut Granola Clusters

Yields about 8 cups


  • 3 cups old-fashioned oats

  • 2 cups cornflakes, crushed

  • 1 cup unsweetened shredded coconut flakes

  • 1 cup unsweetened coconut chips

  • 1 cup unsalted macadamia nuts, whole or roughly chopped

  • 2 tsp. coconut sugar (or brown sugar)

  • 1/2 tsp. coarse salt

  • 1/2 cup coconut oil, melted

  • 1/2 cup pure maple syrup

  • 2 tsp. vanilla extract


  1. Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper.

  2. In a large bowl, combine all ingredients and stir well using with a spoon or spatula.

  3. Bake in the oven for 30-40 minutes, rotating the pan about halfway through. The granola will be a deep golden brown color.

  4. Place the baking sheet on a cooling rack and allow the granola to cool completely (this can be hastened by placing the baking sheet in your fridge). Carefully break the granola into bite size clusters. Enjoy plain or with yogurt and fruit. Store leftovers in an airtight container at room temperature.