What is the start of a week without a little weekend-brunch inspiration? It wouldn’t be a typical work-day without dreaming of breakfast in bed, brunch with the gals, or mile high pancake stacks — or maybe that’s just how I get through the workday 😉 Either way, Elizabeth is whipping up the most delicious cream puff pancakes & they are a definite must for your next breakfast event. See what I mean below! xo, LK

Hi, friends! Elizabeth here & today is all about the french-iest of French toasts there ever was! When I bite into a big cream puff I instantly think of being in Paris one day. Although I can’t have the authentic puff every day I can make French toast and feel just as French-y, and you can too! Whip this up for a fun French themed brunch with you girlfriends for the ultimate stay-cation, mimosas required! 11

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pieces
  • 1 Loaf of French bread
  • 8 Eggs
  • ½ Cup of half and half
  • 1 Teaspoon of cinnamon
  • 1 Pinch of salt
  • +Butter for frying
  • 1½ Cup of heavy whipping cream
  • ¼ Cup of powdered sugar
  • 1 Teaspoon of pure vanilla extract
  1. In a large bowl whisk eggs, half & half, cinnamon and salt until well blended. In a heavy bottom or cast iron skillet melted 1-2 tablespoons of butter on medium heat.
  2. Cut bread in inch slices on an angle. Dip in egg mixture until well coated. Fry on each side about three minutes until golden brown.
  1. In a large bowl fitted with a stand mixer or hand mixer whip cream until light and fluffy but not stiff. Add in powdered sugar and vanilla extract and whip for an additional minute.


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6Is it starting to warm up in your neck of the woods? Well, even if spring is getting a sleepy start, this insanely enticing blood orange margarita will put you on a beach under the sun, living large. Yep, it’s that good. Don’t believe me? Try for yourself! Promise, you’ll be sipping these puppies all season long. xoxo, LK

Elizabeth here friends! How’s your Spring starting off?! This week we had temperatures in the 60’s so naturally I went and got a bright pink manicure and started drinking a blood orange margarita to convince myself that summer was here.

Maaaaaybe I was reaching… but come on, you know the thought of putting on that maxi dress was reeeeeal appealing. Not only do margaritas remind me of warm summer patio nights but also they’re like my go to cocktail. It may be just me but I’m just not an overly sweet cocktail fan. If I’m sipping on something all night I like it to be citrusy and light and this blood orange margarita recipe is just that! Cheers! xoxo



3 Ounces of blood orange juice

1 Ounce of lime juice

2 Ounces of silver tequila

2 Tablespoons of simple syrup or Agave

Kosher Salt + Sugar for rim

Crushed Ice


1. In a cocktail shaker combine juices, tequila, agave nectar and shake for 15 seconds.

2. Rim glass with a blood orange wedge and dip in a half & half salt / sugar mixture for rim. *Note salt rim will not stick to plastic ware!

3. Pour over crushed ice. Cheers!


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14Hello lovelies! Elizabeth here! As we’re slowly inching into spring / summer I am so excited to change up my flavor palette! I live for those warm summer nights playing cards and never-ending dinner parties! I was inspired by the recipe because I recently re-tried roasted tomatoes and fell in love with the flavor again (I’m not a big raw tomato fan!) This appetizer is basically like healthy pizza. There are few people (if any!) that I know that don’t LOVE pizza. So you’ve basically got a win-win appetizer on your hands my friends! Enjoy! xoxo


1 Rectangle flat bread (10×5 inches)

1 – 1 1/2 Pints of heirloom tomatoes

¼ Cup of slow roasted garlic cloves

5 Tablespoons of avocado or olive oil

2 Tablespoons of fresh rosemary

2 Tablespoons of fresh basil

Salt + Pepper

*Cheese optional


1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Toss tomatoes with 3 Tablespoons of avocado or olive oil, 2 tablespoons of minced rosemary and generously salt and pepper. Spread evenly on baking sheet and bake for 20-30 minutes until tomatoes have bursted. Brush flatbread with remaining oil and arrange tomatoes evenly. Bake for an additional 5-10 minutes. Top with chopped basil and cut into triangles.

*Note you can find roasted garlic cloves in your local grocery’s olive bar or roast whole garlic cloves drizzled with olive oil for 40 minutes at 400 degrees Fahrenheit.

*Note for flatbread I used The Kitchn’s recipe


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SMOKED SALMON OMELETTE perfect for breakfast in bed

5Have you ever woken up on a Saturday morning and thought to yourself, “I really want to most delicious omelette in the world?” Well, lucky for you (and me!) Food Contributor Elizabeth is sharing her breakfast magic and showing us how to dominate the perfect lazy Saturday morning omelette. 

This smoked salmon makes it fancy without breaking a sweat & the dill cream sauce is borderline addicting. Whip this puppy up for brunch, for a sweet breakfast in bed, or dinner – hey, no judgement! No matter when you eat it, you’ll be in love. Can’t wait to hear what you think! xo, -LK
4Elizabeth here, friends! I am so excited to bring to you a breakfast recipe! A nice breakfast at home is one of my favorite ways to start the day. I love throwing on my favorite robe and just being lazy on a Sunday morning. Life moves so quickly sometimes and it is so important to just pause and enjoy the little things. I usually start the morning with a nice cup of coffee from my french press and take a tour through my fridge and see what I can whip up. I’ll throw on my favorite music and just turn off my brain for a few hours, it’s great and I highly recommend it after a stressful week.23This time of year is a little funky when it comes to finding produce so I love bringing out some secret weapons that still leave you with a trip to flavor town. Smoked salmon is a secret weapon that I keep in my fridge for just this occasion. Now, I know a smoked salmon omelette may not be your typical ‘bacon and cheddar cheese’ but it’s delish and totally worth a try! The combo of smoked salmon and creamy dill sauce is a melt-in-your-mouth bite. Now pour yourself a wine sized glass mimosa and just enjoy the morning. 13


Smoked Salmon Omelette

2 Whole eggs + 1 Egg white

1 Tablespoon of half&half or milk

1 Teaspoon of salt + 1/2 Teaspoon of pepper

2 Ounces of smoked salmon

Thinly sliced red onions

Dill Cream Sauce

3 Tablespoons of unsalted butter

2 Heaping tablespoons of cream cheese

1 Tablespoon of fresh dill chopped

1 Tablespoon of milk

1 Tablespoon of chopped chives

1/2 Teaspoon of salt + 1/2 Teaspoon of pepper



1. In a small bowl whisk together whole eggs, egg whites, milk, salt & pepper until light and fluffy. Spray or grease a non stick pan with butter or non stick spray.

2. On low-medium heat pour in your egg mixture. As your omelette begins to cook pick up your pan and swirl in a counter clockwise direction to cook the runny part of your omelette that rests in the center. The heat from the sides of the pan will cook your omelette evenly without burning.

3. Add in a thin layer of dill cream sauce and top with smoked salmon, red onions, and fresh dill. Flip omelette and service with more sauce + avocado (optional).

Dill Cream Sauce: In a small sauce pan melt butter on low heat until fragrant and liquid. Add in cream cheese and whisk together until melted and the butter and cream cheese have married together. Add in herbs and serve. *If sauce is too thick add in milk a tablespoon at a time to thin.


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BLOOD ORANGE CAKE the perfect cake for a party


Looking for that perfect cake to bring to a get-together, brunch, or shower? Well ladies, step aside, because Elizabeth is flexing her cake decorating skills and showing us how to master the most delicious cake known to mankind – the blood orange cake with honey mascarpone frosting. I mean, it’s pure perfection! 

It’s stunning, delicious, and a total showstopper! Get the skinny from Elizabeth below. Love what you see, tell us your thoughts below! – xoxo, LK



2 1/2 Cups of cake flour

1 1/2 Cups of granulated sugar

1 Teaspoon of course salt

1 Tablespoon of baking powder

5 Large eggs, separated

1/2 Cup of blood orange juice or your favorite citrus juice

1 Tablespoon of blood orange zest

1/2 Cup of vegetable oil 

+ extra flour & non stick baking spray for cake tins



1 Stick of unsalted butter at room temp

8 Oz of mascarpone cheese or cream cheese

1 1/2 Teaspoons of pure vanilla extract

1 Teaspoon of salt

3-4 Tablespoons of honey

4 Cups of powdered sugar

   *milk on an as needed base


*For this recipe I used three 6-inch cake tins, two 8-inch will work as well. Spray cake tins with non stick spray and spread flour thinly on sides and bottom of tins, set aside. Preheat oven to 350 degrees fahrenheit. In a large mixing bowl sift cake flour and add in salt and baking powder and set aside.

1. In a large bowl separate egg yolks and whites into 2 large bowls, reserve the yolks. With a stand or hand mixer fitted with a wire whip, whip egg whites until light and fluffy, about three minutes. Set aside. 

2. With a stand or hand mixer combine sugar and egg yolks. Slowly pour in vegetable oil and blood orange juice and zest, mix. Add flour mixture to wet mixture in three separate segments mixing until just combined after each one. Remove from mixer and gently fold in egg whites until incorporated.

*Whisking your egg whites separately and gently folding them in will ensure a light and airy cake batter. Pour evenly into cake tins and bake for 20-25 mins. Cakes are done when a tooth pick comes out clean. Cool for 30 mins. Take a knife and make a ring around the tin sides, if any of the cake has stuck this will help release it. With a serrated knife edge cut any dome tops off your cakes. 

3. In a large mixing bowl with a stand or hand mixer beat butter, mascarpone cheese, vanilla extract, salt and honey until light and fluffy, about 3 mins. Add in 1 cup of powdered sugar at a time, checking for texture after each addition. Add in one tablespoon of milk as needed to thin frosting.

*Note dryer climates may need more milk for thinning, moister climates may need less. 


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2Is there anything better than a delicious Moscow Mule after a long week at the office? We can’t really think of anything! Add in a couple of muddled blackberries, if you are feeling particularly frisky, and voila, you’ve got the cure-all for any weekday nonsense.

It’s basically the weekend, so let’s celebrate! See Elizabeth’s twist on a this favorite cocktail and get to it. This is just the excuse you needed to invite the gals over & catch up. No one can turn down a Moscow Mule, I think it’s just fact 😉



8 ounces of ginger beer
1 1/2 ounces of vodka
juice from half a lime
Tablespoon of muddled mint
A handful of blackberries
*yields one cocktail 


1. Fill a copper mug with crushed ice. Pour in ginger beer, vodka, mint and squeezed lime juice.
2. Stir gently. Garnish with a lime wedge + mint sprig & a blackberry if you are feeling frisky!
NOTE: you can sub ginger beer with ginger ale, ginger beer is accessible at most liquor stores. Goslings Ginger Beer is our favorite 😉

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13Ooh man, do we have something delicious for you! Meet your new favorite holiday cake – the Cranberry Cake with Chocolate Buttercream. I mean…what?! It’s gorgeous, delicious, and perfect for literally every single holiday occasion…ever. forever. no questions asked. Don’t believe me? Scroll down and see for yourself! – xoxo, LK

Elizabeth here! Is everyone getting so excited for the holidays?! I know I am! I love watching people who wouldn’t normally step food into the kitchen the rest of the 335 days of the year, which is why I brought you this! This cake looks kind of intimidating but when you take a deeper look it is actually so simple and can be used as an amazing table centerpiece. It’s festive and tastes delicious. Two birds. One stone. Happy holidays everyone!



3 Cups of all-purpose flour

1 Tablespoon of baking powder

1 Teaspoon of salt

1 Cup / 2 Sticks of unsalted butter at room temp

2 Cups of granulated sugar

3 Eggs

1 Cup of whole milk

2 Teaspoons of vanilla extract

1 Tablespoon of orange zest

1 ½ Cups of chopped fresh cranberries

½ Cup of white chocolate chips


1 Cup / 2 Sticks of unsalted butter at room temp

1 Teaspoon of salt

1 Teaspoon of vanilla extract

3 Cups of powdered sugar

4 Oz of white chocolate melted

5 Tablespoons of heavy cream

Glittered cranberries

2 Cups of whole fresh cranberries

1 Cup of water

1 Cup of brown sugar

1 Cup of granulated sugar


For cake

Preheat oven to 350 degrees Fahrenheit

Line 3 6-inch cake tins (8- inch is fine too) with parchment paper, spray with non stick spray and dust with flour. Set aside.

In a large bowl mix dry ingredients (flour + baking powder + salt) and set aside. In a large mixing bowl with a stand or hand mixer beat butter until light and fluffy for about 3-5 minutes. Add in sugar and vanilla extract and continue to beat until pale in color for about 5 minutes. Slowly add in one egg at a time mixing after each addition and continuously scrape down the sides of the bowl. Add in flour and milk in three increments alternating between milk and flour mixtures until just beaten. Remove beaters and fold in cranberries, orange zest, and white chocolate chips. Pour evenly into 3- 6-inch cake tins or 2 – 9 inch cake tins and bake for 30-40 mins until a toothpick comes out clean. About 15 minutes after baking run a knife around the side of cake tin and remove. Allow cooling for another 45 mins on a cooling rack.

For buttercream

In a large mixing bowl beat butter, vanilla extract and salt until light and fluffy. Add in powdered sugar in three increments; be sure to scrape down sides of bowl after each addition. Slowly beat in melted white chocolate and heavy cream. *Note you may need more or less heavy cream depending on white type of climate you live in. The frosting consistency should be spreadable but not runny.

For glittered cranberries

In a large saucepan melt brown sugar and water until brown sugar has dissolved. Pour mixture over cranberries in a glass bowl and refrigerate for at least 2 hours or overnight. Drain cranberries and toss in granulated sugar twice to create an even glitter coating. Garnish with fresh rosemary springs + glittered cranberries.


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Happy Monday, babe-trons! As the weather gets colder, our food is getting cozier – not a bad trade off, right? The fabulous Food Contributor Elizabeth is here showing us how to whip up the most delicious, mouth-watering, autumnal cinnamon rolls ever. They are pumpkin spice and made with love and we cannot get enough of them! See what we mean below! – xoxo, LK

Hello, hello! Elizabeth here & I made these swirly beauties just last week and haven’t stopped thinking about them. You know that smell when your walking in an indoor mall and the whole place kind of smells like feet and sweaty kids? But then, you turn a corner and suddenly it hits you in the face… that then is that wonderfully intoxicating Cinnabon smell. The smell that you can feel through your nostrils from three stores down. The smell that just suddenly has you reaching for $5 in your wallet. I swear I think they pump it through their air vent as a marketing tool, ha! But my whole little two bedroom apartment was flooded with this smell while I had these pumpkin spice cinnamon rolls in the oven.

These were pretty easy to make but they are a little time consuming. If you plan on making them for breakfast I would give yourself an extra hour or two in the morning so the dough has proper time to rise. This is more of a lazy Sunday afternoon treat. I filled mine with a cinnamon brown sugar mixture and drizzled them with a warm vanilla bean icing. You can try mixing maple or coffee into your icing instead of milk. Whatever flavor you like best with pumpkin!



-1/4 Ounce package yeast

-1/2 Cup of warm water

-1/2 Cup of warm milk

-1/4 Cup of sugar

-1/3 Cup of butter melted

-1 Teaspoon of salt

-1 Egg

-3 – 3 1/2 Cups of flour



-1 1/2 Cup of pumpkin puree

-3/4 Cup of brown sugar

-2 Teaspoons of vanilla extract

-2 Teaspoons of cinnamon

-1 Teaspoon of pumpkin pie spice

-1/3 Cup Diced Pecans optional



-1/2 Cup of warmed milk

-3 Tablespoons of butter melted

-2 Cups of powdered sugar

-1/2 Vanilla bean, scraped



1. Dissolve yeast into hot water. While yeast is dissolving combine sugar melted butter, salt and egg into a large bowl. Mix in two cups of flour and then mix in yeast + water mixture.

2. Mix in remaining flour until dough is easy to handle. The dough should be elastic but not sticky.

3. Sprinkle flour over a large surface and knead for 5-10 minutes. Place in a large well- greased bowl (I sprayed mine with pam) and cover with two clean dishtowels without touching the dough.

4. Place in an unheated oven for an hour to double in size.

5. Preheat oven to 350 degrees Fahrenheit

6. Punch down the dough and roll out into a large rectangle. Spread pumpkin filling mixture evenly over rolled out dough and sprinkle with pecans (optional). Roll the dough and cut into slices. Place into cast iron pan/casserole dishes close together. Bake for 30 minutes or until golden brown.

7. Mix together powdered sugar, vanilla bean, butter and slowly add in milk until you have reached your desired consistency.

*Adapted from Paula Deen


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Stop what you are doing & read this delicious little recipe right now! It’s the breakfast/brunch/breakfast-for-dinner of champions. IT’S DELICIOUS and it’s the easiest thing you could ever imagine. Want to impress the girls with brunch at your house – now you know what to serve! Y’all are going to love this one!  – xoxo, LK

Hello friends, Elizabeth here! Before I tell you about this amazingly easy breakfast dish I feel you should know the story behind it. These little tomato baked eggs kind of saved my blogging mojo this weekend. I had a rough week with cupcakes that deflated in the oven, a yogurt post for a company that went sour and way too much money spent at the grocery store (I really wish the third trip to whole foods was actually was a pair of shoes…)

Anyways, it’s classic breakfast recipes like these that remind me that I love what I do and to 100% keep doing it! These baked Italian eggs have a timeless flavor that can be made any time of the year with canned tomatoes. They are easy on your wallet and can feed a crown quickly and efficiently. I got your back for those unexpected guests that turn up on whim! Enjoy!



-3-4 Tablespoons of tomato sauce

-3-4 Tablespoons of canned fire roasted tomatoes

-1 Whole egg

-1-2 Tablespoons of Parmesan cheese

-1 Teaspoon of chopped fresh basil

-Salt + Pepper

-1 Baguette

-Olive oil for drizzle



1. Preheat your oven to 350 degrees

2. Fill each ramekin with tomato sauce; fire roasted tomatoes, 1 egg (do not whisk), cheese, basil and sprinkle with salt and pepper. The goal is to get each ramekin full with ingredients. Keep it simple!

3. Bake for 20-25 minutes until egg white is no longer translucent (23 minutes seemed to be efficient). Toast baguette and drizzle with good olive oil. Enjoy!

18What did we tell you? Easy & delicious! Make sure you check out our Instagram for sneak peeks of upcoming posts, hidden recipes, and a few of our favorite entertaining tips. Plus, our favorite intern – Bru. Like what you see and want to try it out? You know the drill – tag @laurenkelp or #LKMakes for a chance to have your recipe featured!

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