Do you love the pumpkin flavors of the season? Then try this delectable and easy pumpkin cream cheese spread.
These scones can be made in the food processor, and come out moist and sturdy. Use the dough as a template and add your choice of dried fruit and spices.
What's better on a chilly fall morning than pumpkin pancakes? Butter pecan syrup, and maybe even a side of bacon, turns breakfast into a special meal.
Adapted from 'The Southern Vegetarian Cookbook,' this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast.
Based on a basic not-too-sweet molasses muffin, accented with a triple dose of ground, fresh, and crystallized ginger, these spicy muffins will disappear fast.
For grad students with busy schedules, a pancake party was the perfect way to unwind after a week of classes and tests.
Smoothies aren't just for summer. Make the most of fall flavors by working frozen cranberries into your smoothie repertoire.
There's nothing like a cup of coffee or tea and a warm scone drizzled with honey and butter on a lazy morning. Use fresh or frozen cherries for this recipe.
Moist and fluffy with a nice crunch from the streusel topping, these muffins are first-rate.
Summer isn't quite over yet! Roast some chiles and throw them in with eggs, onions, corn, zucchini, and cheese for a lovely weekend frittata.
Egg whites and ricotta take these pancakes to new heights. Serve them with seasonal summer fruit and honey or syrup and bring a restaurant-style brunch to your kitchen table.
Get a whiff of Elizabethan England with these orange, cinnamon, and date muffins.
Served warm, these pineapple muffins with a crunchy streusel topping is like having your own personal-sized pineapple upside down cake.
Ever thought about jump starting your day with vegetables? Mix some kale with sweet pineapple into a smoothie and you'll forget this is a 'good for you' breakfast.
Sometimes the simplest ingredients combine to make something absolutely divine. Serve this cake in the morning or for tea and call it a coffee cake, serve it after supper with a scoop of ice cream and call it dessert.
Calling all bakers: We're looking for your best homemade muffin recipe. Share it with Stir It Up!, and you could win a signed copy of chef Joanne Chang's newest cookbook, 'Flour, Too.'
Itching for a summer project? Try making your own yogurt! With milk, active cultures, and a little bit of time you'll have the creamiest, smoothest yogurt you've ever tasted.
Everything they say about Vitamixes is true. Here's a great smoothie to prove it.
Other than their shape, these savory pancakes have very little in common with the sugary breakfast staple. Not only are they good, they are good for you, too.
Mastering the art of homemade strawberry jam isn't as mysterious as it seems, as long as you follow these three simple tips.
Try this delicious filling of bananas and Nutella with your favorite crepe recipe.
Looking for a quick and healthy breakfast on the run? Try these peanut butter breakfast bars paired with a smoothie or fresh fruit.
Flavored with hint of rosemary and topped with a buttery glaze, this lemon loaf makes a great gift for the end of the school year or a special person in your life.
Mangoes, in season April through June, are at their peak right now. Ripe mango and bananas, chopped walnuts, and vanilla create a flavorful, not-too-sweet dessert (or breakfast) bread. Substituting canola oil for butter lightens it up.
Spring is the season for brunch. Try this sophisticated, savory bread pudding for an Easter brunch, a graduation party, a wedding shower, or your next family get-together.