If it’s not entirely apparent yet, we really love food! We love food that’s fresh, homemade, wholesome, and pretty. We love food that tastes really, really good.
So we put all of that in our little mixing bowl and whipped up our first e-cookbook, a collection of our 13 best breakfast and brunch recipes. The book’s called Baker’s Dozen and will tempt you with each turn of the page. You’ll have no excuse not to get in the kitchen and prepare a healthier morning meal!
Download Baker’s Dozen Here for just 99 Cents! You’ll receive a PDF file to use on your iPad, iPhone, laptop, or other digital devices, which makes it easier than ever to have your favorite recipes right in front of you in the kitchen.
Some of the Baker’s Dozen recipes are personal favorites, like Sweet Potato Hashbrowns and Blood Orange Mimosas. Some forced us to step outside our own comfort zones to create something truly unique and delicious, like the Fig and Honey Breakfast Quinoa or the Savory Asparagus Prosciutto Crepes. Of course, we had to include exciting new takes on classic breakfast fare with our Sunny Side Up Breakfast Sandwich, Chocolate Covered Strawberry Pancakes, and Mason Jar Omelets.
Beautifully appetizing photography adorns every page with approachable ingredient lists, clear and easy-to-follow instructions, and nutrition facts for each recipe, provided by CalorieCount.com. Plus, we tell the story behind each recipe so it feels like we’re enjoying a casual Saturday breakfast together as friends!
Get a taste of what’s inside Baker’s Dozen with a preview of our Apple Cinnamon Streusel Doughnuts.
1 Granny Smith apple; cored, peeled, and chopped
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup Truvia
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup milk
1 Tbsp. oil
Splash vanilla extract
1 Tbsp. butter, melted
1/2 tsp. cinnamon
1 Tbsp. brown sugar
1/4 uncooked oats
1. Preheat the oven to 400 degrees F.
2. In a skillet over medium heat, lightly sauté the chopped apple and sprinkle in a little cinnamon. Cook until softened, about 3-5 minutes.
3. Combine the dry ingredients together in one bowl. In a separate bowl, combine the wet ingredients. Then, slowly fold the dry ingredients in to the wet adding in the apples.
4. Prepare the streusel topping by combining all ingredients together in a separate bowl from the doughnut batter.
5. Mist a doughnut pan with cooking spray, then divide the streusel topping between the six molds. Then top with the doughnut batter.
6. Bake for 10-12 minutes or until golden brown. The doughnuts should pop right out of the molds.