Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
Not just for the holidays, this loaf is a year-round indulgence with its tart cranberries, zingy orange zest, and sweet, nutty pecans. A schmear of butter isn’t terrible, either.
Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast–even on the go
Jammers are warm-from-the-oven biscuits with jam bursting from their centers. The biscuits cradle the jam, so there’s jam and biscuit in every bite.
Crumpets with butter and jam. How every British. We’ve never felt more English than the moment we made these.
Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.
This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.
Feta, roasted pepper, and basil muffins aren’t your ordinary savory muffins. Serve these muffins as breakfast or with soup, salad, or roasted chicken.
Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. Sort of. You know, in a playing-grown-ups way.
This gluten-free apple loaf is studded with roasted apples. A slice, toasted and slathered with your favorite spread, makes for a healthy breakfast.
This somewhat unconventional riff on johnnycakes makes New England’s classic breakfast staple even healthier and heartier.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
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