Posts tagged Breakfast
Ham & Cheese Puffs | The simplest Mother's Day Brunch
Ali Hedin | Mother's Day Brunch

Mother’s Day at our house is almost always the same; we go to the Pike Place Market, buy flowers, doughnuts, and walk the market. Then we’ll pop into one of my favorite restaurants where Mr. Hedin has never made a reservation and still every year we manage to get into the brunch service and have a marvelous time.

Often we’ll pick up something for dinner while we’re there before we head home. We’ve been known to host a dinner in the evening for friends and family. This year we’ll still not be living in our real house so I’m not sure what will happen this year.

Ali Hedin | Mother's Day Brunch

If your plans are also up in the air, try hosting a fabulously simple brunch that your kids could even make for you! Have them watch the video below and they can make it for you! Don’t forget to tag #weeknightsociety on Instagram if you make something so I can see how fabulously it turns out!

Ali Hedin | Mother's Day Brunch
Ali Hedin | Mother's Day Brunch
Ali Hedin | Mother's Day Brunch


serves 4


Preheat oven to 350. Roll out puff pastry and cut each sheet into 4 pieces 



Divide ham and cheese on top of the pastry.  



Beat the egg yolk and milk together and brush the edges of the pastry with the egg yolk mixture. 



Bring up the pastry corners and pinch them together.  Pinch down the sides where the egg wash is painted on.  



Brush the tops of the pastry with beaten egg yolk.  Bake 10 mins until cheese is bubbly



In a jar or a small bowl combine mustard, honey, olive oil, vinegar, and parsley.  Shake vigorously.  

½ lb ham, cut into cubes

8 oz gruyere cheese, cut into cubes

2 sheets puff pastry, defrosted

1 egg yolk, beaten

2 tbs milk


4 cups mixed greens

1 teaspoon Dijon mustard

1 teaspoon honey

¼ cup red wine vinegar

1 tablespoon chopped parsley

½ cup olive oil

Ali Hedin | Mother's Day Brunch

When you’re creating a super simple brunch like this, then don’t bother cooking a dessert yourself - especially when Trophy Cupcakes can do such a marvelous job. The new featured flavor for Mother’s Day is Lemon Raspberry Rose - is anything more heavenly than rose scented buttercream??? No. No, there isn’t.

And for a simple cocktail, combine chilled champagne + chambord in a cocktail glass and pop in a raspberry.

Ali Hedin | Mother's Day Brunch
Ali Hedin | Mother's Day Brunch

Whether you’re a mother, a step-mother, a god-mother, or a child of a mother - I hope you have a wonderful day.

Ali Hedin | Mother's Day Brunch

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Ali Hedin | Mother's Day Brunch
palm springs brunch at home | skillet huevos rancheros
Ali Hedin | Skillet Huevos Rancheros

The best brunch I know is the Huevos Rancheros at Norma's in Palm Springs.  You can read everything I like to do with my family on this blog post here.  If you aren't planning a trip to the desert soon, then make these Huevos Rancheros at home - they were inspired by Norma's but I added a boat load of sausage to jazz things up.  

Ali Hedin | Skillet Huevos Rancheros


serves 4


Cook onion and chorizo together in a skillet until chorizo is cooked through and onion is soft.  Stir in black beans.



Lay one tortilla in a large skillet and top with sliced cheese.  Add the other tortilla on top of the cheese and cook 2-3 minutes over high heat until tortilla is crispy on the bottom.  Remove from heat.



Pour chorizo mixture over top the tortilla sprinkle tomato over top and create four small ‘wells’ in the toppings.  Crack and egg into each of the wells. 



Bake at 400 degrees for 10-15 minutes until egg whites have set completely but yolks are still tender.  Top with sour cream, avocado, and cilantro to serve.  Add some hot sauce too!


2 large ‘burrito style’ tortillas

8 oz jack cheese, thinly sliced

1 can black beans, drained

1 lb chorizo

½ yellow onion, sliced

2 large tomatoes, chopped

4 eggs

1 avocado

½ cup sour cream

½ cup cilantro, chopped

Ali Hedin | Skillet Huevos Rancheros
Ali Hedin | Skillet Huevos Rancheros

weeknight healthy | homemade granola
Ali Hedin | Homemade Granola

My kids start school at 8am.  I am not a morning person.  Those two facts mean that I struggle to eat a decent breakfast.  And breakfast is my favorite meal of the day.  I love eggs, toast, bacon, sausage, fruit, waffles, pancakes.  All of it.  I love all of it.  

A few years ago I started making granola once a week.  With the realization that I wasn't regularly eating breakfast (although I should!) I started making "to go" breakfasts with the granola.  I pop it in a jar, add some dried fruit, and pack a separate jar of coconut milk to pour over the top when I get to the office.  It's actually really delicious.  

Ali Hedin | Homemade Granola


makes 5 cups


Preheat oven to 350 degrees.  In a mixing bowl, combine oil, brown sugar, honey and vanilla until combined.  



Add remaining ingredients and mix until coated.  Pour out oats on to a lined baking sheet and pop into the oven.  



Bake in the oven 20 minutes, stirring at least once.  Remove from the oven and let cool.  Break into pieces and store in an air tight container for one week.  If you need to keep it longer, pop it into the refrigerator.  

1/4 cup brown sugar

1/2 cup vegetable oil

1/2 cup honey

1 teaspoon vanilla

1 teaspoon cinnamon

4 cups rolled oats

1 cup pecans

1 cup pumpkin seeds

1 cup shredded coconut

Ali Hedin | Homemade Granola

Weekend Party Girl :: Sour Cream Coffee Cake

Tune into Q13 FOX News this morning - ALL MORNING - for my holiday entertaining ideas

My family loves coffee cake.  I love coffee cake.  Around the holidays it seems like the perfect breakfast - especially for Christmas morning!

Sour Cream Coffee Cake

1/2 cup melted butter + 2 tablespoons at room temperature

2 eggs

1 1/2 cups sugar

1 tsp vanilla

2 cups + 2 tablespoons flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup sour cream

1/2 cup brown sugar

Preheat oven to 350. Blend together melted butter, eggs, 1 cup of the sugar and vanilla. In a separate bowl combine 2 cups flour, baking powder, salt, and 1 teaspoon cinnamon. Pour dry ingredients into butter mixture blending until just combined. Add sour cream and combine with as few strokes as possible. Pour batter into an 8x8 baking dish.

With a pastry cutter (or a fork or your fingers) blend together remaining sugars, cinnamon, flour, and butter. Spread evenly across the top of the batter.

Bake for 45 minutes to one hour until a toothpick comes out clean. Remove from oven and let sit for a few minutes before serving.

National Apple Month :: Apple Cider Waffles

National Apple Month is like homecoming and a wedding reception and New Year's Eve all rolled into one when you live in Washington State.  We are apple central people.  It also means that fresh apple cider is at the farmer's market and that stuff is dreamy.  When I was a little girl we used to press apples from my grandparents farm with a vintage apple press of my uncle.  

Recently, my dad found the exact same cider press - only a new one - and we brought it home to the beach cabin.  I love that we get to press cider with my children the same way I used to press cider with my grandparents.  

The only trick with making your own cider is that you end up with BUCKETS of cider.  B.U.C.K.E.T.S.  I've found ways to use it up {and it freezes well} but these waffles may be my very very favorite.  They perfectly capture the flavors of fall and are amazing topped with whipped cream, maple syrup and freshly chopped Honeycrisp apples.

1 cup flour

1 teaspoon baking powder

1 tablespoon sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1 egg

½ cup reduced cider

½ cup butter milk

2 tablespoons melted butter

In a bowl combine flour, baking powder, sugar and spices.  Set aside.  In a separate bowl, combine everything else and beat until a little fluffy.  Quickly stir in dry ingredients - batter will be a little lumpy.  Scoop batter onto hot waffle iron and bake.

Serve with fresh whipped cream, maple syrup, and sliced apples.