Breakfast Cookies

My husband and I have been talking about these cookies for a long time. He is a “commuter” and always looking for a quick bite to eat so he can get on the road. When I make my oatmeal cookie recipe, he always says: “Hmmm…these would be good with…. bacon.” If you know this man–he truly says that about almost anything I make, but this time, I wondered if he had something. He mentioned that his mom used to make “breakfast cookies” when he was growing up. He said they were egg-y and cheesy! I would love to find that recipe! Mims- if you are reading! Please do share!  These Breakfast cookies are a huge hit with the kids ….obviously just as a treat every once in awhile, but a treat with plenty of fiber and the sweet and salty mix is yummy! Enjoy! 


Every good cookie recipe starts with some butter. This one starts with 2 and a 1/2 sticks! Let is soften at room temperature for about 20 minutes.  


Then add your sugars! 3/4 cup brown sugar (pairs so nicely with the bacon), and 1/2 cup white sugar. I think I may add all brown sugar next time!  I’ll let you know how it goes! 


Cream mixture together!


Whip two eggs and add to mixer with 1 teaspoon vanilla extract.


Prepare your dry ingredients. flour, baking powder, and salt. Whisk to combine. (*tip: whisking your dry ingredients is key to light and fluffy cookies! You can whisk your dry ingredients as a substitute for sifting)


Add 3 cups old fashioned oats…. mix just until combined. You don’t want to over-mix once the oatmeal is added. 


The star of the show! Chop or crumble your cooled bacon…. This step must be done quickly at my house…. snacking of ingredients frequently happens.


Add crumbled bacon to mixture!


Scoop 1- inch balls of dough onto stone or cookie sheet…. look at those lovely bits of bacon! Bake at 375 degrees for 8-9 minutes until tops are golden.




They are also good for lunch or after dinner! 


I tried adding cheese- for an oatmeal, bacon and cheese cookie….. Good thought. But, it messed with my mental tastebuds, and the texture was off…. but aren’t they pretty!





  Ok… so what else could I add to my oatmeal cookies to make them a breakfast treat? spiced apples, bananas, cream cheese frosting and a drizzle of maple syrup? wait…. this is breakfast right? but, that would be good! yes?! So many things to try, so little time!





 I tried some of our Roasted Applesauce on a Breakfast cookie! YUM! This is my favorite variety so far! I hope these cookies make for happy mornings at your house! 

Oatmeal Bacon Breakfast Cookies
Yields 4
A quick breakfast treat for people on the go!
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Prep Time
20 min
Cook Time
9 min
Total Time
30 min
Prep Time
20 min
Cook Time
9 min
Total Time
30 min
  1. 1- 1/4 cup butter, softened
  2. 3/4 cup brown sugar
  3. 1/2 cup sugar
  4. 2 eggs, beaten
  5. 1 teaspoon vanilla
  6. 1 1/2 cup flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon salt
  9. 3 cups old fashioned oats
  10. 8 strips Bacon, cooked and crumbled
  1. 1. In a large bowl, beat butter and sugar until light and fluffy.
  2. 2. Beat in egg and vanilla.
  3. 3. Combine flour, baking soda, and salt in a separate bowl, whisk ingredients together.
  4. 4. Add flour mixture slowly to the butter mixture.
  5. 5. Once all combined, stir in oats and bacon. Do not over-mix!
  6. 6. Drop by spoonful onto cookie sheet. Bake at 375 for 8-9 minutes.
Sweets & Whimsy


Roasted Applesauce!

Yep, you read that right! The secret to this fantastic Applesauce is  ROASTING the apples! This is a trick I learned from Tyler Florence. I’ve always been a huge fan of roasting my veggies, but fruits?  Roasting brings out the natural sugars in the fruit and concentrates the flavors!  I started doing this when my son started on solids and my entire family fell in love with it! It’s not really a recipe, it’s a process. I love this kind of cooking because the only limit to the combinations is your imagination. This applesauce or apple puree, if you want to sound fancy shmancy is fabulous by itself, but really, really good as a sauce for your pork chops or chicken and some members of my family have been known to put it on their biscuits! YUM! My kids ask for this stuff for “lunch dessert.” It’s that good!! Do your kids love those “to-go” pouches of applesauce? Make your own with this simple recipe! I guarantee they will love the flavor even more than the store bought kind. And you definitely will save some money! I use the same process to make pear puree. Or mix some blueberries and bananas together and it’s truly like eating a dessert! But guess what?!! No sugar added, no fruit juice…..nothing added.  Just the lovely fruit! Enjoy! 


I started with a 3 lb bag of Gala Apples, but really any apples will do.


I start by cutting the apples in half and I take the time to take out the stem and the seeds beforehand. This can be done after roasting, but I prefer not to burn my hands! I find this strawberry corer very helpful for this job. 


So pretty!! I put them all face down on my stone (a half sheet pan would also work). Roast at 350 degrees for 25-30 minutes. Your house will smell fantastic during this time. You’re welcome!


When the apples are done, they look like this. Beautiful soft, wrinkly apples! Lots of juice has seeped from the apples. Save it! It will make your puree yummy! 
Next we puree. There are several way to do this. You could peel the skin off of the apple- like this:



… or you could put the whole bunch into a food mill and it will separate the peels for you. Either way, it will be yum!


This is what our puree looks like after it’s been through the food mill. Perfect texture!! I did add some cinnamon, but not much. Oh, it’s soooo good! 


So, my 3 lb bag made a big batch of applesauce that will be thoroughly enjoyed by every member of this household!  Enjoy!!



Apple Rutabaga Soup (a tribute to The Inn At Little Washington)

washington-va-hotels-04In January we had the once in a lifetime opportunity to go to The Inn at Little Washington. I loved every single detail of the experience. It was so much more than a meal, it was an adventure for the taste buds. Eating not just to feed the body, but to enlighten the mind. Course after course, we were blown away by the imagination and talent of Chef Patrick! The world famous chef was kind enough to share this recipe. This soup warms your body and makes you feel happy and nourished all at the same time! So creamy, so smooth! When we dined at the Inn, this soup was paired with a cheese puff that I wouldn’t know where to begin to try to duplicate, but I am trying! It melted in your mouth, the perfect combination of chewiness and cheesiness!  My version of the soup went a little like this!

(Sorry these pictures are low quality. I didn’t have access to my camera at the time. Can’t wait to make it again and update the pictures!)

chopped veggies

 Chop your veggies! I love the amount of veggies in this soup! They all go so well together: onions, carrots, rutabagas, butternut squash, sweet potato, and Granny Smith apple! ( I recently substituted parsnips for the carrots and it was just as lovely, only difference was the color!)


Melt 1 stick of unsalted butter. 


Put all of those beautiful veggies in your butter bath! Yum! Saute until onions are translucent! Then add some chicken stock and get that soup party started!


This is what the veggies look like after adding 2 cups of chicken stock and simmering for 25 minutes! Don’t they look so very happy?! 


Now we can put all of our happy veggies and stock into the blender for a happy marriage of flavor and creaminess!


Strain through a fine mesh strainer for an even creamier texture!


 Add cream, maple syrup, salt, pepper, and cayenne and….. it’s done!!

unnamedEnjoy this soup from Chef Patrick and little ole’ me! washington-inn-founder_1

I can’t wait to hear from you! Let me know if you’ve tried this soup and what variations you’ve tried.

Yummy Perfect Scones!

I thought I would celebrate my love of baking by starting a blog, and to celebrate the start of my blog I’m baking scones! These scones are my favorite comfort food, a perfect compliment to tea or coffee, and the most requested treat from my family members! These are not the typical crumbly scones you’ll find at most bakeries. These are very moist and fluffy and make my mouth oh so happy! There are so many variations to this scone recipe including mix-ins and glazes, not to mention yummy butters. But that is for another day! Today, I introduce you to my Yummy, Perfect Scones!


Start with 2 cups all-purpose flour, leveled off.


Add 1 tablespoon baking powder.


Add 3 tablespoons sugar and 1/2 teaspoon salt. Then in a food processor, pulse to combine the dry ingredients.


Cut 6 tablespoons of cold butter into cubes. Add to the dry ingredients.


Pulse until the butter is incorporated into the dry ingredients and the mixture resembles coarse breadcrumbs.


In a glass mixing bowl, beat 1 egg.


Add 1 cup whipping cream.


Add 1/2 teaspoon vanilla (or more). I tend not to measure!


Pour the dry ingredients into the wet ingredients.


Mix until the wet and dry ingredients come together. I always use a glass bowl and a rubber spatula for this process…. I have tried other ways and it just doesn’t work as well. This is what the scones like. I don’t question it!


Flour your board (or counter top).


Form the dough into a disk.


Cut that disk in half (here I am using a bench scraper, but a sharp knife would work just as well). Set one half to the side.


Re-form the dough into a disk, then cut it into triangles ( I usually try to get 8 triangles per disk) Repeat the re-forming and cutting with the half that you set aside, then place the two disks on a baking sheet or stone. Brush the tops with heavy cream. You can also use an egg wash, but again, the scones like the cream, and I aim to please!


Bake at 425 degrees for 12-16 minutes until the tops are golden brown.


Glaze it up! I whipped up a super-simple coffee-cream glaze by mixing 1/2 cup powdered sugar, 1 tablespoon whipping cream, and 1 tablespoon coffee.


Serve it up!

Yummy Perfect Scones
Serves 8
Moist and fluffy scones that melt in your mouth. They are perfect with a cup of coffee or tea
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the Scones
  1. 2 c. All-purpose Flour
  2. 1 T. Baking Powder
  3. 3 T. Sugar
  4. 1/2 t. Salt
  5. 6 T. Cold Unsalted Butter
  6. 1 Large Egg
  7. 1 c. Whipping Cream, plus more for brushing
  8. 1/2 t. Vanilla Extract
For Coffee Cream Glaze
  1. 1/2 c. Powdered Sugar
  2. 1 T. Whipping Cream
  3. 1 T. Coffee
  1. Preheat oven to 425 degrees.
  2. Measure all dry ingredients into bowl of food processor. Pulse to combine. Cut butter into cubes, then add to food processor, pulse until mixture resembles coarse breadcrumbs.
  3. In a glass mixing bowl, beat egg, then add 1 c. whipping cream and vanilla extract. Stir to combine. Then, add the dry ingredients to the wet ingredients and stir until dough forms. Lightly flour a work surface and pat dough into a 8-inch disk. Cut dough in half and set half aside. Form half the dough into an 8-inch disk, then cut into 8 triangles. Repeat with other half of dough.
  4. Place scones on a baking sheet or stone and brush with whipping cream. Bake for 12-16 minutes until scones are lightly browned on top. Set aside to cool slightly while you prepare the glaze.
For the Glaze
  1. Using a whisk combine all ingredients until smooth. Drizzle over the warm scones.
  1. This is just a basic recipe. You can customize it by adding just about anything: dried fruit, chocolate chips, even savory ingredients! Also, you can change up the glaze. Instead of coffee, try adding some lemon zest.
Sweets & Whimsy