Our Favorite Seven Spring-Inspired #MyWilliamsSonoma ‘Grams

Desserts, Dinner, Entertain, Learn, Meet, Recipes, Spring, Uncategorized



So are you following us on Instagram? There’s no time like the present to start. And if you start tagging us using the hashtag #mywilliamssonoma, we might just start including you in our favorite ‘gram roundups. This week, we’re taking a moment to shout out the sweetest, springiest baked goods.


1. Sprinkle Bread

Funfetti is all sorts of in style right now, and we just adore this rainbow sprinkle bread, which Brooke Bell made using a Bake from Scratch recipe in our golden mini loaf pans.


2. Almond Dutch Baby

Recipe queen Cindy Rahe is right: There’s almost nothing better than a Dutch baby when it comes to impressive weekend breakfasts. Hers features a bevy of almonds and strawberries. She concocted it in our sleek Finex cast-iron skillet.


3. Strawberry Rhubarb Crumble Pie

How gorgeous is this strawberry rhubarb crumble pie from @aprilbakesto, who used our recipe. For more inspiration, check out our cookbook.


4. Strawberry Madeleines


OK, we’ve got to admit it: If there’s one thing cuter than a madeleine, it’s a pink madeleine. Genius @goingforgrace dreamt up these strawberry beauties for her blog. Use our special pans for a similar effect.


5. Cherry-Almond Cake

They’ve been baking up a storm out here near Williams-Sonoma HQ in San Francisco at our Union Square shop. It’s just about time for you to bust out your best cherry baked foods. We love this cherry-almond cake recipe, which you can make in this springform pan.


6. Carrot Cake Scones

“Have carrot cakes for breakfast,” @katiebirdbakes suggests on her blog. We think we will! These scones look downright lovely, especially when laid out to cool on our golden nonstick baking rack.


7. Mini Egg Omelets

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#tiptuesday Make Mini Egg Omelets in a muffin pan for a protein filled, nutritious breakfast all week long…Simply portion them out in ziploc bags (I eat two for breakfast) and store in the refrigerator. All you do is reheat in the microwave for 30 seconds and you have a quick and healthy breakfast or snack on the go! You can freeze leftovers in plastic wrap and reheat in microwave or oven when ready to eat. #fitfoodtip – To lighten up this recipe I swap half of the egg yolks with egg whites and still get all the nutrients with half the fat and calories! #smartswaps #healthyfoodshare #healthyfood _____________________________________________________________ Ingredients: Cooking spray 6 eggs 6 egg whites 1 cup baby spinach 1/4 cup scallions, diced 1/4 cup bell pepper, diced 1/4 cup shredded cheese Bunch of cilantro Salt and Pepper, to taste Instructions: Preheat oven to 350 degrees F. Spray 12 cup muffin pan @williamssonoma with cooking spray. In a medium bowl, beat the eggs and mix in all ingredients. Season with salt and pepper. Pour roughly 1/4 cup of egg mixture into each muffin cup. Bake 25 minutes or until eggs set.

A post shared by Rebecca Rosati (@thewelldressedkitchen) on

There’s just something about a delicious dish in miniature that gets us every time. These adorable omelets by @thewelldressedkitchen, which you can make in our cupcake pans, are no exception.

One comment about “Our Favorite Seven Spring-Inspired #MyWilliamsSonoma ‘Grams

  1. Our Favorite Seven Spring-Inspired #MyWilliamsSonoma ‘Grams – Recipes

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