Our Favorite Seven Spring-Inspired #MyWilliamsSonoma ‘Grams

 

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

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It's birthday season, and the funfetti baking continues. I converted this @thebakefeed Rainbow Sprinkle Bread with Birthday Cake Topping to mini loaf pans. And don't worry, I accidentally ate one hot out of the oven. Recipe by @kevmasse. #mywilliamssonoma

A post shared by Brooke Bell (@brookembell) on Sep 20, 2017 at 6:23pm PDT

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

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I woke up this morning thinking it was still Sunday ☹️, so let's maybe just stare at this Almond Dutch Baby with Vanilla Bean Creme Fraiche and Strawberries for a while, at least until the coffee kicks in. 👌😎🍓(find the recipe in the archives)

A post shared by cindy rahe (@cindy.rahe) on Jul 31, 2017 at 8:20am PDT

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

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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. 🍓🤸‍♀️🌈

A post shared by April Pisani (@mybakingalbum) on Jun 26, 2017 at 5:10am PDT

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

 

4. Strawberry Madeleines

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A spring twist on the classic French Madeleines! Strawberry Madeleines made with a strawberry purée 🍓Perfect for special spring occasions! Link to Recipe in bio! #strawberrymadeleines #springdessert

A post shared by Lauren Cermak (@goingforgrace) on Mar 28, 2017 at 9:39am PDT

 

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

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We're excited to bake this Cherry Almond Cake for dessert in our seasonal ingredient Cooking Class 👩🏻‍🍳featuring cherries!!! 🍒🍒🍒 Click on the link in our profile to reserve your spot! #sfeats 🍽#sffoodie #bayareaeats #wscookingschool 👨‍🍳

A post shared by Williams Sonoma Union Square (@wsunionsquare) on May 26, 2017 at 3:41pm PDT

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

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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

A post shared by Katie • Katiebird Bakes (@katiebirdbakes) on Feb 11, 2018 at 7:21am PST

“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 Dec 19, 2017 at 5:54am PST

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.