Sugarlaws: Living Sweetly.

Entries Tagged as 'Breakfast and Brunch'

breakfast parfait with GoGo squeeZ

April 25th, 2012 · 5 Comments

I’ve recently been on a major breakfast kick — not necessarily a healthy breakfast kick, but at least I eat *something* in the morning, and don’t just wait until 2 pm lunch to try to squeeze (no pun intended) some food in!  (Today it was ice cream… no judgments, ok?)

So I was particularly excited to be asked to work with fabulous and healthy applesauce brand, GoGo squeeZ!  They have the cutest containers of squeezeable applesauce that are all natural, 100% fruit, grown in farms an orchards that care about the environment — oh, and gluten, dairy, and nut free.  Basically, everything that your food should be and rarely is.  If you guys have kids, this is the perfect thing to throw in your bag (or their lunchbox) for a daytime snack!

And even if you’re an adult, applesauce is still deliciousl I used their apple mango flavor for this recipe and it was so good.  They’ve just announced their new packaging over on their Facebook page, so be sure to look for it in your grocery store! 

And once you find it, make this!

Raspberry Mango Applesauce Parfait

1 package GoGo squeeZ Apple Mango
~6 ounces vanilla or plain greek yogurt (I used nonfat)
1/2 cup fresh raspberries
1 tsp powdered sugar, to garnish


Layer approximately 4 ounces of greek yogurt in the bottom of a single-size serving dish.  Spoon over it about 1/4 cup fresh raspberries, reserving some of the prettiest ones to garnish.  Squeeze one package of GoGo squeeZ Apple Mango over the raspberries, then pour on the remaining yogurt (reserve 1 tbsp) and add the additional 1/4 cup raspberries.  Spoon out 1 tablespoon of additional yogurt and a few raspberries on top, and dust on some powdered sugar.  Serve!

Tags: Breakfast and Brunch · food · I have partnered with GoGo squeeZ as a member of the squeeZ squad. Over the next few months I will be helping them pass the play. · sponsored

crab and brie omelet

February 6th, 2012 · 6 Comments

Sometimes when I have a really great dish at a restaurant, I try to recreate it at home, just to see how I do (last time was this one, based on a really terrific dish at Minetta Tavern).  Usually it’s within a few days of whatever delicious meal inspired me, but this time I was feeling a little crazy.

I made this the same DAY that I ordered it for brunch (those of you on Twitter may remember it here). 

And it was terrific for dinner too.  I love crab, but a lot of the crab dishes in Houston come slathered in mayonnaise, which I can usually do without.  But melted, creamy brie surrounded by perfectly cooked eggs? 

Good enough to eat twice a day, apparently. :-)

Crab and Brie Omelet

3 large eggs
1 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoons olive oil
4 ounces fresh crab meat, picked over
5 chives, cut up
4 ounces Brie, sliced into small pieces


Preheat broiler to 450 degrees.

Whisk eggs, salt, pepper and water in large bowl to blend.  Melt 1 tablespoon olive oil on 10-inch nonstick omelet pan over medium heat. Pour the egg mixture into the pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute. 

Spoon the crab over the right half of the omelet, and place the cheese over the crab. Season with salt and pepper.  Place pan under broiler until cheese begins to melt and egg is almost cooked, about 60 seconds.

Fold left side of omelet over the filling. Slide omelet onto a plate and serve immediately.

Tags: Breakfast and Brunch · food

new year’s day buttermilk pancakes

December 30th, 2011 · 6 Comments

How do you plan to start 2012?

Last year, New Year’s Eve was a fun night out for dinner with Chad, and I think we just getting home when the clock struck midnight.  I’m generally in the New-Year’s-Is-Overrated camp, with all the pressure of figuring out what to do and where to go and what to wear (actually, the what-to-wear part is basically the only part that I like)! 

The added bonus of a relatively tame New Year’s was that I woke up on January first and cleaned out my entire beauty cabinet — which, by the end of 2011, has expanded from a single beauty cabinet to a full on beauty room (not complaining). 

The year before that, I rang in 2010 with some homemade toffee (yum) and one of my very first outfit posts!  And the year before that, I closed out 2008 (!) with this classic recipe for Garlic Roast Chicken

This year, though, one of my very best friends is getting married on New Year’s Eve, and I can’t wait to celebrate with her.  So I won’t be around to bake New Year’s Day pancakes, which (obviously) meant that I had to make them a few weeks early. 

But if you’re looking for a delicious way to ring in 2012 (or just a random weekend brunch later in the year), this recipe can’t be beat.

Happy New Year!

Buttermilk Pancakes


1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1 egg
2 tbsp butter, melted


Combine all the ingredients in a large mixing bowl.  Beat until smooth.

Heat a frying pan or skillet on the stovetop to medium-high heat with a little extra butter to grease the pan.  Ladle out 1/4 cup of pancake batter at a time, and cook about 2 min on each side, flipping each pancake midway through. Repeat about eight times, until batter is gone.

Serve with maple syrup, honey or extra butter. Enjoy!

Makes about 6 large pancakes.

Tags: Breakfast and Brunch · food