French Toast with Cherry Compote + Vanilla Bean Whipped Cream [plus an essay about being seen and an invite to the C+C Mother's Day Brunch!]

French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast

We slide into the diner booth, scooting along the faux leather benches as our server hands us an impossibly large menu. My husband sits next to me and my dad in the seat across from us. Going to a place like this reminds me of my childhood. I grew up in New Jersey where diners are about as common as Starbucks in the Chicago suburbs. There's one on every corner, each with giant, plastic-covered menus showcasing all kinds of omelettes, skillets, French toast, crepes, sandwiches, and anything else you could possibly think to eat for breakfast or lunch.

I scan the menu as we catch up about my husband’s job and my dad’s new house. I try to keep the conversation light, but my heart feels heavy—maybe even a little guilty. Having my dad and stepmom in town is a gift, but over the last week I’ve been so weary that I feel like I’ve missed out on being with them. I take another sip of my coffee and internally lament the fact that my stepmom had to stay home with my kids just so I could have a few minutes of uninterrupted conversation with my dad.

Our plates arrive, and we drizzle on syrup and request refills of coffee. My dad looks at me and asks the question I hoped to avoid. “How are you doing? Really?”

It’s the “really” that gets me. The addition of that little word tells me I can’t get away with a scripted answer. My emotions sit too close to the surface, and any effort to hide them proves futile.

Keep reading and get the recipe at Coffee + Crumbs.

French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast
French Toast with Cherry Compote + Vanilla Bean Whipped Cream #breakfast #brunch #frenchtoast

Read the full essay and get the recipe at Coffee + Crumbs.


Cold Brew Granola with Chocolate, Walnuts + Chia Seeds

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser

Happy Tuesday! How’s your week going? Yeah, I realize we’re only a few days in, but anyone else feel like this week has been about a month long? My kiddos are fighting sickness, and the weather here is still gloomy (although about 40 degrees warmer than last week!). We’ve read all the books, played with Play-Doh, watched movies, spilled Cheerios, snuggled on the couch, and laughed a lot (four-year-olds are hilarious, by the way). And now I need to refuel with coffee and chocolate.

I make recipes with that combination a lot, and maybe it’s overdone…or maybe it’s just that good. Whatever. May coffee and chocolate enjoy a long and happy life together, because they truly make the perfect pair.

I shared this granola recipe a few years ago on an old blog I had, and I decided it was time to give it a facelift. It’s made with cold brew coffee concentrate (I use FreshGround Roasting’s Black Ice Brew), but in a pinch you could use regular strong coffee. This time around, I added in cacao nibs instead of chocolate chips in an attempt to be more healthy, but use whichever you prefer. Throw in some dried cherries, extra nuts, or a hint of cardamom for even more flavor options.

Scroll down to get the recipe!

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds
Yields about 4 cups

3 cups rolled oats
½ cup walnuts, coarsely chopped
½ cup cacao nibs or semi-sweet chocolate chips
½ cup cold brew coffee concentrate or strong coffee
⅓ cup honey (sub maple syrup for vegan)
2 Tablespoons cocoa powder
2 Tablespoons olive oil (preferably “light tasting”)
1 Tablespoon chia seeds (optional)
¼ teaspoon sea salt

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, add all the ingredients and mix well.

Pour mixture onto the baking sheet and spread into a thin layer.

Bake for 35-45 minutes until the granola is crisp, stirring gently 2-3 times throughout the baking process.

Remove the granola from the oven and let it cool completely. Transfer to an airtight container and store until you’re ready to serve. Serve with milk, yogurt, fresh fruit, or additional honey.


Sweet + Savory No-Cook Brunch Boards

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

Sometime the best recipes are the ones that require no recipe at all. You throw together a soup with leftover produce or create a pasta dish with whatever's in the pantry. Creativity in the kitchen often comes when there are restraints. After all, necessity is the mother of invention, right? 

Lately, I've been in a rut in the kitchen. I don't know if it's because I don't feel like grocery shopping, I don't want to turn the oven on in 90+ degree heat, or I'm tired of trying to convince my toddlers to try new dishes. But whatever the reason, no-cook meals sound pretty much perfect right now. You can change them up to use whatever you have on hand (toast, other cheese, cured meats, etc.) or whatever your family will eat! And while these no-cook brunch boards were originally created for, well, brunch, there's no reason you can't take the same idea and tweak it for a weeknight dinner. 

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

This isn’t so much a recipe as it is a compilation of ideas. I created two different variations of brunch boards - one with more sweet ingredients and one that leans savory. Play around and use whatever you like! Add a few different types of cheese if you want that to be the star, or serve charcuterie, fruit, and nuts for a paleo option. Make it all about bagel toppings with different cream cheeses, jams, and smoked salmon, or use this as an excuse to clean out your refrigerator and pantry (don’t worry, I won’t tell!).

Every dish in the ferial cuisine, however, provides a double or treble delight: Not only is the body nourished and the palate pleased, the mind is intrigued by the triumph of ingenuity over scarcity - by the making of slight materials into a considerable matter.
— Robert Farrar Capon

I (loosely) stick to two rules when I create a board. 

1. Make sure everything is convenient to eat. For example, slicing hard cheeses in advance makes it easier for guests to grab a piece. (I don’t slice soft cheeses ahead of time because that gets messy.) Prepare fruits and vegetables by cutting peels from citrus, remove pits from dates, etc. (I didn’t hull the strawberries on my “sweet” board because I like the look of unhulled ones, but I probably should have.)

2. Pick all your ingredients, then leave out a couple. If you’re like me, you can easily go crazy and include every possible combination. Less is more sometimes, so err on the side of simplicity. I bought quite a few more ingredients than I ended up using for these boards, and it would have been overkill if I tried to incorporate them all. In the end, I stuck with 9 different items for each board. 

Scroll down to see what I used for my sweet and savory versions. I also included other ideas I hope will help spark your creativity as you make your own. Have fun with it!

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

Sweet + Savory No-Cook Brunch Boards

Sweet: 

Croissants, Brie, raspberry jam, green grapes, dried apricots, walnuts, Medjool dates, white cheddar cheese (to balance out all the sweet items), strawberries

Savory: 

Toasted bagels, chive and onion cream cheese, cucumber slices, cherry tomatoes, almonds, smoked salmon, Manchego cheese, hard-boiled eggs*, fresh parsley for garnish

*Okay, this isn’t entirely no-cook, but if you’re feeding a crowd, buy eggs that are already hard-boiled so you’re not peeling eggs all day!

Other Ideas:

Prosciutto or other cured meats, crackers, toast, baguette slices, butter or compound butters, cream cheese varieties, chutney, marmalade, lemon curd, other types of cheese, strawberries, apples, pears, sliced oranges, dried apricots, dried cherries, candied pecans, sliced radishes, olives, marinated artichokes, fresh basil or other herbs


Sangria with Oranges, Figs + Cinnamon

Sangria with Oranges, Figs + Cinnamon

My husband and I sit outside on the deck after our two-year-old twins are finally in bed—not asleep, but at least confined in their cribs after a witching hour that felt like four hours. There’s a faint smell of citronella as candles flicker on the table, a bottle of Pinot Noir between us, and a glimmer overhead from the lights strung on the pergola. It’s one of those summer nights with all the trappings of romance and beauty.

But the newborn in my arms and the whines from the twins’ room keep us grounded in the reality of parenting little ones. I refill my wine glass as cries of protest against bedtime punctuate the evening. The baby begins to root around in search of food. We're exhausted.

“I can’t handle three kids,” I shamefully confess to my husband.  

I love all three fiercely, and I am grateful for them beyond measure. But right now? This feels impossible. The twins know exactly when they can get away with doing all the things we’ve told them not to do. When I sit down to nurse they rush upstairs, and I hear the water of our bathtub running. If I don’t follow them, the sound of the faucet will soon be followed by the sound of slipping on the wet floor or worse. How am I supposed to get anything done with three under three? And by “get anything done,” I’m not talking about repainting the master bedroom or even emptying the dishwasher. No. I mean more like, how do I stop long enough to feed the third kid?

Keep reading and get the recipe at Coffee + Crumbs!

Sangria with Oranges, Figs + Cinnamon
Sangria with Oranges, Figs + Cinnamon
Sangria with Oranges, Figs + Cinnamon

Full post and recipe instructions can be found at Coffee + Crumbs!