Tag Archives: brunch

Summer Peach Scones

Cupcakes for Breakfast: Summer Peach Scones

While I’m so excited for fall (mostly boots and slouchy sweaters), I’m all about making the most of summer fruit before it disappears. After I made this peach cake at home a few weeks ago, I brought back to DC with a me a few extra Jersey peaches. I was planning to meet a few friends that weekend for coffee around the city, and I wanted to bring them a little treat to thank them for being awesome during my job transition.

This was my first time making scones and I found this recipe to be so simple. I’d make them again for a weekend brunch and maybe add plums, raspberries, or orange zest this time. Grab one with your morning coffee, read a magazine, and soak in the sunshine before it’s all pumpkin and plaid out there. So what are you cooking/baking this lovely summer weekend?

Cupcakes for Breakfast: Summer Peach Scones

Peach Scones

Makes 8 scones. Adapted from Tyler Florence
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar + extra for dusting
  • 5 tablespoons cold unsalted butter, divided into chunks
  • 1 1/2 cups fresh peaches, chopped into bite-size pieces
  • 1 cup heavy cream
  1. Preheat oven to 400°.
  2. Sift together the the flour, baking powder, salt, and sugar in the bowl of an electric mixer. Using a pastry attachment (I keep mine in the freezer), cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  3. Fold the peaches carefully into the batter. Make a well in the center of the batter and pour in the heavy cream. Using your hands, fold everything together just to incorporate; do not overwork the dough. Prepare a lightly floured surface and press the dough into a rectangle about 12 by 6 inches. Cut into 8 rectangles.
  4. Place the scones on an ungreased cookie sheet and sprinkle with some extra sugar. Bake for 15 to 20 until the tops have browned a little. Serve warm or at room temperature.

Cupcakes for Breakfast: Summer Peach Scones

Orange Poppy Seed Mascarpone Pound Cake

Orange Poppy Seed Mascarpone Pound Cake

Oh hey happy April! I’m still on a bit of an orange kick last week after I made these orange ricotta dessert pizzas. So to try out a different citrus/cheese combo, I made this orange poppy seed mascarpone pound cake. I think the mascarpone makes it pretty rich, but I still enjoyed having a small slice of it for breakfast, or as a dinner/dessert combo after a long day at work. This would be perfect for a weekend brunch with friends paired with prosecco and a savory bread pudding.

I just love the fresh and bright orange flavor – a perfect way to welcome spring.

Orange Poppy Seed Mascarpone Pound Cake

Orange Poppy Seed Mascarpone Pound Cake

  • 1 1/2 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 teaspoons grated orange zest from a medium orange
  • 1/4 cup fresh squeezed orange juice, from the same orange
  • 8 oz. container of mascarpone cheese
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  1. Preheat oven to 350°. Greece a loaf pan and set aside.
  2. In a medium sized bowl, mix together flour, poppy seeds, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer add sugar and orange zest. Using your fingers, rub the zest and sugar together so it’s blended and fragrant. Add mascarpone, eggs, vanilla, and vegetable and beat on medium speed until combined. Slowly incorporate the flour mixture into the wet mixture until fully combined.
  4. Pour batter into prepared loaf pan. Bake for about 45-50 minutes until the top is golden and a toothpick comes out clean.

Orange Poppy Seed Mascarpone Pound Cake


Two Best Summer Weekend Activities?

A weekend full of barbecues and brunches from bon appetit magazine

I’m excited for a weekend filled with barbecues and brunch! Possibly the two best summer food activities, right? Stay cool (it’s going to be 104° today!) and pump up some fun tunes. A few of my favorites to dance around to right now are:

“Shooting Stars” by Bag Raiders

“Stare Into the Sun” by Graffiti6

“Warrior” by A-Trak, Mark Forster, Kimbra

“Anna Sun” by Walk the Moon

“Heartbeats” by the Knife


whole grain pancakes | mixed grill | coffee-rubbed cheeseburger | blood orange French 75  | fried egg and sausage breakfast pizza | best-ever BBQ ribs


Be My Valentine {Chevrons & Éclairs}

We’re ending this week with a fun little brunch party by Supal from Chevrons and Éclairs. Don’t worry though, we’ll be back next week to continue this blogging love bash. Supal is a blogging newbie, but you would never know it. She has such great style and a refreshingly positive outlook on life. Something we all need for Valentine’s Day!

• • •

Valentine's Day Chevrons & Éclairs guest post brunch
Welcome to the Valentine’s day brunch hosted by Nikki and yours truly, Supal of Chevrons & Éclairs! I am so excited to be here today and am honored when Nikki asked me what my v-day plans were. Well, less talking. Come on in!


Valentine's Day Chevrons & Éclairs guest post brunch


I thought I’d start off what a very special bellini! Strawberry and mint bellini are perfect for Valentines day. When I think of Valentine’s day, I imagine bright, soft colors and berries [for some reason]. This is absolutely refreshing, the sweetness from the strawberries and citrus from the prosecco is a perfect marriage with the cool, minty flavor. You can find my recipe here!

Valentine's Day Chevrons & Éclairs guest post brunch


I hope you’re ready for the scrumptious brunch! The bright, gilded tableware is an ideal set up for valentine’s day. Flowers are the perfect table accessory with this china set.

Valentine's Day Chevrons & Éclairs guest post brunch


For brunch, I thought I would go with something hearty [drinking all those bellinis] and green. For some reason, in February I’m itching for some green outside. I’m obviously looking forward to spring, and the asparagus and spinach with bell pepper sauce takes me to a spring time gathering.

I hope you’re feeling good after the brunch and bellinis! My favorite valentine’s day memory was when I was in college. I was swamped with papers and homework the night before valentine’s day and failed to get/make any valentine’s for my friends. All of my friends had gotten chocolates, made cards, went all out! I knew I wanted to do something different, so I took a bold move and put on some hot red lipstick and gave everyone kisses on the cheeks as a valentine! Creepy? Yeah, it was. But, I was in college!

Valentine's Day Chevrons & Éclairs guest post brunch

via {1} {2}

I am so glad you stopped by, but before you leave, please take one of our favors with you! I made raspberry macarons [recipe here] and thought it would be a cute, little idea to pack them up in mason jars. You can a print out of the mason jar tags here!

Well, I hope you had a great time. I’m so happy you came over! Thank Nikki for having me. Would love to have you all over at my place, next year.

Happy Valentine’s Day to you!

Happy Weekend

Julie Ordon Elle France cafe outside brunch wine
January has been my month of Sunday brunch. Four consecutive brunches with some great friends, at some fantastic DC spots.

  • {week one} District Commons with Olga, Jenna, and Melissa. The breakfast hash with short ribs was perfection.
  • {week two} Ardeo/Bardeo with Julie, Rosa, Kelsey, and Rebecca. $25 for two courses and bottomless mimosas + great atmosphere and service – this place is a gem!
  • {week three} Bitches Who Brunch healthy new year brunch at Mint with Jenn, Emily, and Rachel. I should always try to pair yoga class with my Sunday morning brunch routine.
  • {week four} I’m taking Kaoru and Miemo to Birch and Barley, since they’ve both never been to my favorite DC brunch spot. I’ll be thinking about the doughnut trio until they’re in my mouth…and probably long after.

I think this is a tradition I’d like to keep going. Who’s coming with me?

Have a great weekend!

{Image thanks to: Elle France 2007 found here}