Mini Chilaquiles Verdes with Roasted Tomatillo Salsa

These mini chilaquiles verdes are made with homemade roasted tomatillo salsa, fried tortillas, and baked in mini cocottes. A spicy, savory brunch that’s great for any time of the year!

An overhead image of two mini chilaquiles verdes on a marble counter next to a wood board, beige linen, herbs, avocados, and lime wedges.
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Bacon Hash Skillet with Runny Eggs & Harissa

This bacon hash skillet with runny eggs and harissa will definitely be the highlight of my Christmas brunch this year.  As a bonus, you can make them in advance! That way, all you have to do is pop on the coffee before everyone arrives.

Bacon Hash Skillet with Runny Eggs & Harissa | Serendipity by Sara Lynn
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Funfetti Pancakes

Funfetti Pancakes without Cake Mix

Funfetti Pancakes no Cake Mix

I have used more sprinkles in the past few weeks than I have over the course of my entire life.  First, it was Molly Yeh’s funfetti cake, which my best friend and I decided to add extra sprinkles to, and then I unicorned it for my cousin’s sixth birthday.  (Side note: The amount of effort it takes to make a unicorn horn that doesn’t look like a wiener is actually impressive, but I don’t think I did too bad for my first time?).  The next notable encounter with sprinkles involved these pancakes.  Back in the good old days of SSL, I made a ‘birthday cake pancakes’ recipe with ‘homemade cake batter’.  As an avid anti-cake batter proponent, I was dead set on making the birthday cake pancakes that were floating around Pinterest but without boxed cake mix; at the time, this was downright impossible to find on the internet, and I went through a whole process of making homemade ‘cake batter’ that involved a food processor and a freezer.  Overall, way too much time for Sunday-morning pancakes, and while they tasted like cake, it still wasn’t the perfect funfetti flavor that I was looking for. Continue reading “Funfetti Pancakes”

Vanilla + Cardamom Scones with Strawberry Curd

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Yesterday, we had a rare March day with wonderful weather, and it was also the first day in three weeks that I haven’t felt like utter garbage.  I am currently in the midst of the longest sinus infection of my life, but even so, it could not ruin my spirits prompted by warm weather.  And by warm, I mean 45* F.  But, still… the sun was out for a change!  I had planned on spending the day cleaning my house after looking around and realizing that it looks like my closet threw up my entire shoe collection and I have a very impressive herd of dust bunnies breeding in my hallway.  But life is short, and sunny, windless Sundays are rare in March, so I forced myself to put on pants and get out of the house.  I got a coffee and took Bell to run around the dog park, and it wasn’t even muddy!  It was freezing, but every once in a while, the clouds would clear for a minute, and the sun would warm everything up.  The air smelled so good.  I always forget how lovely early spring is until it comes back around again.

Other than toughing it through the freezing-warm weather for as long as I possibly could, I spent the whole day cooking up some new recipes.  I love all the produce that’s out right now, and I’m taking advantage of it for as long as I can.  It inspired me to make some roast chicken with lots of potatoes and fresh herbs and then watch Julie & Julia, because what else would you watch when food is inspiring you?

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Another one of my spring favorites in the produce section is all of the fresh strawberries!  Strawberry shortcake has always been a very Easter-y dessert in my family.  We make our strawberry shortcake with biscuits instead of angel food cake, and I am convinced it’s the only way to even eat strawberry shortcake.  Also, you have to absolutely drench it in whipped cream, it’s a rule.

Like I was talking about last week, I’m trying to take advantage of my very short weekends by getting up earlier and brunching more.  Without some sort of goal, I have the tendency to sleep in and then lay in bed on my phone scrolling through embroidery instagrams for three hours.  SO, instead of scrolling, I’m sconing.  And eggs-benedicting.  And waffling.  If it’s brunchy, I want something to do with it.

But I digress.  This is about scones.  And strawberries.  And mixing it all together to create some sort of strawberry-shortcake inspired scone.  And also adding cardamom, because cardamom + strawberries = lalalala one of the best combos ever!!  Why didn’t I do this earlier, it’s such a good idea?  Cardamom is fairly expensive, but a tiny bit goes a long way, so you’ll definitely notice a little hint of it in these scones.  The strawberry curd is a little extra step, but if you don’t want to go that far, you could always just serve these with jam or chop up some fresh strawberries to throw on top!  These are perfect for Easter brunch, especially because they can be made a day in advance!  Aaaaand they are best served with lots of fresh coffee, obviously.

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Vanilla + Cardamom Scones with Strawberry Curd
Serves 8-16

Ingredients

3 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cardamom
1 1/2 sticks butter, cut in 1/2 in. cubes
1 egg, whisked
3/4 c. buttermilk
1/2 c. whipping cream + more for brushing
2 1/4 tsp. vanilla extract, divided
1/4 c. powdered sugar
1 Tbs. milk or cream

Preheat oven to 375* F.  In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom.  Toss very cold butter in the flour.  Using your hands, work quickly to break the butter into the flour until it is pea-sized.  You may have some larger, flatter pieces.

Make a well in the center.  Add the egg, buttermilk, cream, and 2 teaspoons of vanilla.  Mix until just incorporated.  The dough will be sticky.

Turn dough onto a floured surface.  Press into a 1-inch disk.  Cut into 8 sections.  Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections.  Space on a baking sheet 2 inches apart.  Brush each scone with cream.  Bake for about 25-30 minutes, or until lightly browned.  Remove from oven and let cool.

Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth.  Drizzle over scones.  Serve with curd (recipe below).

Strawberry Curd

1 lb. strawberries, finely chopped
Zest + juice of 1 lemon
1/4 c. sugar
3 eggs
1 Tbs. corn starch + 2 Tbs. water whisked
6 Tbs. butter

Combine strawberries, zest, lemon juice, sugar, and eggs in a saucepan.  Cook over medium heat, stirring frequently, for about 5 minutes, or until bubbling.  Add the cornstarch slurry and stir until mixture thickens.

Remove from heat.  Whisk in the butter.  Cool curd and serve with scones + whipped cream.


xo Sara Lynn

*Song of the day: Let it Happen by Tame Impala

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Croque Madame Galettes with Everything Crust

These mini savory croque madame galettes have flaky pie crust, black forest ham, creamy Swiss cheese, Dijon mustard, runny eggs, and everything bagel seasoning. They’re a huge crowd-pleaser and one of my go-to dishes for holidays or weekend brunch parties! (Post updated on March 29, 2022).

A closeup overhead image of a savory croque madame galette with a runny egg on a white marble counter surrounded by rows of galettes and a white bowl of chives.
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Homemade Bagels

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About once a year, I get a strong yearning for summer.  The long days off, laying on the beach at Lake Tahoe, wearing light sun dresses and messy up-dos to keep the hair off my face, the smell of beer & cheeseburgers on the grill, Slurpees, riding bikes, bonfires when it starts to cool down at sunset, going on holiday, fireworks.  The time normally comes around late January/early February.  The holidays are over, so the snow isn’t lit up by Christmas lights, and comfort food feels too rich and loses its appeal.  Winter break has passed, and I’m back in school for “spring” semester, which is really just a tease, since it’s still 40* or below outside, and I’m tired of wearing the same sweaters and coats I’ve been wearing for months.  I stare longingly at my bikinis and dream of taking a roadtrip and going on hikes.

After a few days of missing summer, I normally resort back to my usual cold-dreary-weather-obsessed self, snuggle in my blanket with some hot tea, and watch a movie while the rain patters outside.  I indulge myself on the weekends with pot pie or roasted chicken, enjoy the cold Reno mornings surrounded by snow-capped mountains, and sip Guatemalas or Perus at the coffee shop.  Once summer comes around, I’m already dreaming of the brisk cold that sneaks in mid-September.

A couple of weekends ago, I went to Tahoe with a *special human* to see the snow on the lake, which I had never done before.  I took some pictures, and we climbed on rocks at Sand Harbor to watch the sun dip completely under the horizon, which was incredible, albeit slightly dangerous.  Kings Beach was filled with cute kids in puffy snow onesies and dogs prancing after tennis balls on the beach.  My faith in winter was restored, and bagels were consumed over coffee the next morning.

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Which leads me to the bagels.  Lately, with stormy clouds blanketing Reno on my days off, I’ve taken to trying out more difficult recipes that I’ve never attempted before.  Oftentimes, I find that the recipes are not as hard as I initially thought, and they taste much better and cleaner than their store bought alternatives.  Such was the case with these homemade bagels.  Seemingly intimidating, but actually so easy, and they take no more than two hours to make.

I’ve been staying off of the internet lately, mostly due to a recent computer update from a certain tech company, let’s call them Schmicroshoft (no names please), that refuses to connect my computer with my wifi, essentially leaving it unusable, and leaving me to try solution after solution to no avail (but also because people keep talking about politics on social media).  Long run-on-sentence short, I spent 2 hours on the phone with said company, and my computer still isn’t fixed, which is why I haven’t gotten the opportunity to share this recipe until now.  But I promise, it’s probably one of the most successful recipes I’ve made, and it’s versatile enough to add whatever ingredients you want.  Use an egg wash, and sprinkle the homemade bagels with seeds, garlic, onion, cheese.  Mix in blueberries or chocolate chips.  Take one straight out of the oven, toast in under the broiler for a few minutes, and smother it with a thick slab of butter or cream cheese.

Don’t forget the coffee.

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*Bagels require high gluten flour, or they do not come out nearly as well.  I easily found bread gluten at my local bulk grocery, but if you cannot find bread gluten, you could also use high-gluten flour.

*If you top your bagels with seeds, onions, garlic, or cheese, you will need to brush them first with an egg wash (1 egg mixed with a little water).  If you want blueberries or chocolate chips, you can mix them straight into the dough!

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XO SaraLynn
*Song of the Day: It’s Real by Real Estate*