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.
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.
It's Monday but it's gunna be ok because PIE! Strawberry-rhubarb crumble pie from the @williamssonoma pie cookbook. Yesterday we escaped to the country so I could learn to drive manual (woo!) and on the way we found a farmer's market. 🚘👩🌾 I scooped up some rhubarb and right now Ontario strawberries are in their prime, so life is good. 🍓🤸♀️🌈
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.
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.
Carrot Cake Scones for breakfast, anyone? Flaky and warmly spiced, with a tangy cream cheese glaze, these are brunch stars for certain. Posted the recipe this week on the blog! Hope you have a fantastic Sunday ❤️ . . . . #sundaymornings #scones #carrotcake #24carrotgoals #baking #thebakefeed #theeverygirl #bhgfood #bakingblog #bakefromscratch #bakersgonnabake #imsomartha #forkfeed #foodandwine #bobsredmill #foodtographyschool #foodtography #onmytable #kingarthurflour #thekitchn #feedfeed @thefeedfeed #bakersofinstagram #mywilliamssonoma
#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.