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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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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23Meet Elizabeth! The voice  behind The Whisking Kitchen or you might recognize her as the College Housewife! Either way, if you don’t know her yet, let me introduce you to your new favorite food blogger. Her style is approachable, her recipes are divine, and she is all about feeding the people she loves — sounds like a girl out for our own heart. Ooh, the kicker? She is in college. I can (maybe not so proudly) say that when I was 22, I was feeding myself on ramen and boxed wine, not these beautiful pies or omelettes she whips up!

We get to go behind the scenes with Elizabeth today and see how she entertains, what ‘good food’ means to her, and hear a little about more about the gal behind the blog. So cozy up because this is a Dinner With Friends you surely don’t want to miss!

What does entertaining mean to you?

When I think of entertaining my goal is that people leave with that warm fuzzy feeling inside because of one: delicious food and two: delicious company. When you gather friends and family together for a night in your home you have such an opportunity for a wonderful evening. There is something so intimate about having new and old friends over and hearing people share stories, laughs and great conversation.


How do you like to make people feel welcome when they come over?

I try and have appetizers and a pitcher of cocktails ready for when people walk through the door. People usually come to a dinner party pretty hungry. Music also keeps a great vibe when entertaining. Parties can keep both my hands full but I do my best to take a few moments and speak to everyone. Just a quick “how’s life” goes a long way and makes them feel welcome.

8What is your favorite “go-to”? 

 Margaritas! Doesn’t everyone love margaritas?!

22What makes you nervous about having people over?

Time! The hour before I have people over can become a little frantic at times. I’ve got my curling iron in one hand and the oven timer going off in the other. Its nuts! I prep everything I can the night before, I mean EVERYTHING. Anything that can be chopped, marinated, or prepared is done the night before.



Tell us about tonight? How did you plan? How did you come up with the recipes, etc?

It’s summer time so I knew I wanted fresh flavors! Lemon orzo salad, fresh fruit salad and shish kabobs! Talk with your guests! Maybe they have been really craving something that you can make for them. One of my friends suggested an orzo salad and it ended up being the favorite of the night. Get outside! I try to plan most of my dinners outside just because people spend waaaay too much time indoors these days.


Give us your favorite entertaining tip!

Set the table! I know it’s so simple to set up everything buffet style but a well-dressed table is an amazing centerpiece. People walk in and they instantly feel important and makes your space look so charming.



Any other pro tips?

 My first few dinner parties I was a little all over the place trying to perfect everything. My boyfriend was always fixing my plate of food and making me sit down and eat because I was trying to clean or get something else together. I’ve realized that its so much more important to leave the dishes in the sink and have a glass of wine with everyone and enjoy the evening, as well as planning it.





  • 20 Oz of orzo
  • ½ Cup of freshly squeezed lemon juice
  • ½ Cup of extra virgin olive oil
  • 2 Tablespoons of fresh minced basil
  • 2 Tablespoons of fresh minced flat parsley
  • 2 Teaspoons of black pepper
  • 2 Cups of quartered grape tomatoes
  • 1 Bunch of Asparagus, sliced
  • ¾ Cup of sliced almonds


  1. Bring a large pot of water to rolling boil with ¼ cup of salt added. Add orzo and cook for 6 minutes, stirring frequently. The salt from the water is enough for the orzo you won’t need to add extra to the salad! Drain and do not rinse.
  2. Bring a medium pot of water to a boil and add sliced asparagus, cook 4-5 minutes. Transfer asparagus to an ice bath (equal parts water and ice). This stops the cooking and keeps your asparagus bright and green.
  3. In a large mixing bowl mix together all ingredients. Garnish with basil or parsley and fresh lemon slices. You can serve this salad warm, room temp or cold. I personally like it cold!




  • ½ Cup of Red Chile sauce
  • ½ Cup of Soy sauce
  • 1 Tablespoon of fresh minced ginger
  • 1 Tablespoon of fresh minced garlic
  • 2 Pounds of steak cubed


1. Mix all marinade ingredients together and then mix thoroughly with cubed steak. Marinate overnight or at least 6 hours before grilling.

*If using wooden skewers make sure to soak them in water for an hour so they wont burn on the grill!