Breakfast rules in my house. It’s the one meal we never miss and never skimp on—for no other reason then breakfast food is the best food (next to dessert of course!).
In fact, we love it so much, we often do breakfast for lunch and breakfast for dinner. And these breakfast quichelettes are a favorite. They’re almost never the same, since the recipe is highly adaptable and always made from what we have on hand.
It’s cookie season! Yay, to that—so, starting now until Christmas I will be sharing a cookie a week. To kick things off, I made you guys some oatmeal cookies pumped full of dried sour cherries and chopped chocolate. In between that you’ll find, toasted almonds, pecans, some coconut – and a lot of vanilla extract. It’s almost a dump cookie, by that I mean I threw in what I had to clean-up.
If you bake as much as I do, you always have all these bags with just a few ounces of this or that. Admittedly, sometimes. . . I will clean out my pantry and throw away these almost-emptied bags. I know it’s awful and wasteful, but for my peace of mind, I just have to. Have to. Please tell me I’m not the only one that does this.