Christmas Morning Breakfast

It would be amazing if Santa would just leave us Chick-fil-a in our stockings on Christmas morning but he seems to overlook that on my list every year. In the fun and excitement of Christmas morning, breakfast is often something that can be overlooked. Well today, I thought I’d share a couple of our Christmas morning breakfast traditions because they involve a lot of bacon and nothing makes opening gifts around the fire better than a side of bacon.

Every Christmas morning that I can remember, my mom would make us bacon pinwheels. So of course, I make them myself when Tim and I are on our own on Christmas morning and I’ll make them for our little June Belle someday too. And to compliment the bacon pinwheels, I also make a side of bacon crackers :) But, don’t worry, it’s not all bacon around our house on Christmas morning. I usually make Landyn’s french toast bake or I cheat and grab some of the Immaculate Baking Company cinnamon rolls (they’re the best!) that way we have a little sweet to go with our savory. Clearly, healthy eating is a top priority on December 25th.


The bacon crackers are simple but they do take some time to bake so you’ll want to pop them in first thing. I’ll show you the steps and the full recipe is at the end of the post.


Lay out a sleeve of crackers on cooling racks on a cookie sheet and sprinkle each with a teaspoon of parmesan cheese.


Cut a pound of bacon in half and wrap each cracker in half a slice of bacon. Bake on 250° for 2 hours.


The pinwheels take less time, just four ingredients: crescent rolls, sour cream, garlic powder and duh, bacon.


First, you unroll the crescent rolls and flatten either with a rolling pin or your (clean) hands. You want two rectangles.


Spread on a layer of sour cream.


Sprinkle on the garlic powder and crumbled bacon and then roll up the dough.

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Once you have both rectangles rolled, cut them each into 12 pieces and place on an ungreased cookie sheet. Bake at 350° for 9-11 minutes.


Serve these delicious bites to your family in the living room while they’re opening presents and they’ll think you’re better than Santa himself.


Bacon Crackers

Total Cook Time: 2 hours (cook time) 30 minutes (prep time)

Makes 36 crackers


1 sleeve of club crackers

1 pound of bacon

Grated parmesan cheese


-Preheat oven to 250°

-Lay out a sleeve of crackers on cooling racks on a cookie sheet

-Sprinkle each cracker with a teaspoon of parmesan cheese

-Cut a pound of bacon in half and wrap each cracker in half a slice of bacon

-Bake on 250° for 2 hours

Gigi’s Bacon Pinwheels

Total Cook Time: 30 minutes (prep) 9-11 minutes (cook time)

Makes 24 pinwheels


-2 cans of crescent rolls ( I prefer Annie’s)

-1 pound of cooked bacon, crumbled

-1 cup of sour cream

-1/8 teaspoon of garlic powder


-Preheat oven to 350°

-Unroll the crescent rolls and flatten either with a rolling pin or your (clean) hands - you want two rectangles

-Spread a layer of sour cream on each rectangle

-Sprinkle garlic powder on each rectangle

-Sprinkle crumbled bacon on each rectangle

-Roll up each rectangle and slice into 12 pieces - place on ungreased cookie sheet

-Bake at 350° for 9-11 minutes

The Best Sugar Cookies

I've always loved baking cutout sugar cookies. I love rolling out the dough and piping on the icing.  And while I've mastered the actual cookie part, I had yet to figure out the perfect consistency for the icing. I had never been able to get it perfectly smooth and they never would dry properly. But this weekend, it happened. I figured it out thanks to Sally's Baking Addiction.


She had a very helpful video listed in her recipe that helped me to see the consistency that the royal icing needed to be and that was the gamechanger for me. The best part is that with this recipe, you don't have to make two versions of icing - a thick one for outlining and a thinner one for filling in. This is the perfect texture for outlining and filling in. 


Her recipe doesn't call for it, but I added a dash of clear almond extract because I'm obsessed with almond extract and it's also in the cookie itself. The cookie recipe that I absolutely love is from Bake at 350. And don't forget about the Fancy Sprinkles. They're v important.


Now that I've got the icing figured out, I have decided to dedicate my life to proper piping technique and making pretty cookies all of the time. Because I've got plenty of time for that, right? 



My latest obsession, burrata toast

In August, my best friend Danielle and I went to the beach to celebrate her birthday and I'm still sad it's over. Our favorite 30A restaurant is Caliza, so that's where we went for her birthday dinner. It's the most incredible poolside restaurant and every single detail is absolutely gorgeous. I wish you could tell from this adorable selfie of Danielle and I, but you can't. 


Anyway, while we were there, we ordered the burrata toast with tomato jam and from that moment on, it was love. What is burrata you ask? It's a soft, fresh cheese made from mozzarella and cream. It has a texture like ricotta and it tastes like heaven. So when I got home, I tried to recreate it. And while I don't have an amazing poolside table to sit at with incredible chandeliers and a waitress with the most beautiful European accent, I did find some burrata cheese at Costco and I have a pretty cute dining room with a handsome husband to pour my Pellegrino. And I must say, my homemade version was pretty darn good.

Brittany Wood Photography

Brittany Wood Photography

It's just three ingredients, burrata cheese, tomato pesto and a delicious crusty bread of your choice. I lightly toast the bread, spread on a thin coat of tomato pesto and then add as much burrata as you like on top. I also like to sprinkle on some fresh ground pepper. It's simple as that!

Brittany Wood Photography

Brittany Wood Photography

So next time you're having your girlfriends over, whip this up in just a few minutes and be prepared to wow them. 

Happy Monday!



How I Got Longer Nails, Healthier Hair and More Energy

Coffee. It's everything to me. It's my morning ritual and mid-day necessity. To say that I am addicted is an understatement. I get a headache if I haven't had any by 9 AM. It sounds serious because it is. I have tried to kick the habit but I'm not crazy. So I decided, if you can't beat 'em, join 'em. So today, I am showing you the life-changing, daily coffee routine that I learned from Living With Landyn, who learned it from Virginia of Your Life Edit. I gotta give credit where credit is due, y'all.

My coffee isn't just for a jolt of energy in the morning anymore. It has made my hair and nails longer and healthier, gives me even more energy - not the jittery kind - and has become a way for me to get some healthy fat for breakfast.

Here's what you'll need:

-Your favorite coffee brew

-2 scoops of Collagen Peptides - this is what is helping my hair skin and nails. I get the Vital Proteins brand from Amazon and love it.

-1 tablespoon MCT Oil - derived from coconuts, MCT oil gives me energy! I just had some and that's why I'm using exclamation points!! I got this kind on Amazon too.

-Cream of some sort - if you need it - I do half and half.

Combine all ingredients, I use an immersion blender and it makes me feel fancy.


Look how long my nails are!! And honestly, it took me a few weeks to see a difference in taking the collagen. I was thinking about how I hadn't noticed anything and then I saw a photo of Tim and I at the beach and I was like "wow! my hair looks so healthy and long and awesome." And then I realized that my nails have never been this long. So yea, it works. And apparently its good for joint and bone health too but whatevs.

And that's it! Also, how adorable is the coffee bar that my husband built for me? He knows how important coffee is in my life.

Let me know if you try these supplements! You won't be disappointed.



RECIPE - Pumpkin Spice Creamer

If you're looking for the perfect treat this weekend, skip the starbucks line, stay in your jammies and mix up some of this delicious creamer! My friend Jules Cripps has graciously shared her recipe for Pumpkin Spice creamer. She is #goals and this recipe is delicious. I'll stop talking now so you can get to the good stuff...

Nothing welcomes in the cooler weather better than a warm Pumpkin Spice Latte. Last fall—in an effort to stop myself from hitting up Starbucks every morning—I bought and tried almost every brand of seasonal creamer that the grocery store offers, but none of them tasted like the real deal. I've been on the hunt for an at-home version ever since!

I had myself convinced (thanks to Pinterest) that the winning recipe would have to be sweetened with either brown sugar or maple syrup. I tested almost every variation I could find or think of, but nothing perfectly replicated the famous PSL taste I was looking for.

One lazy Saturday morning as I was combing through my pantry, I stumbled across a can of sweetened condensed milk and decided to try it in the creamer. Instantly I knew it was the winner! It adds the perfect amount of thickness and compliments the pumpkin flavor perfectly. So here it is, enjoy!


Pumpkin Spice Coffee Creamer:

2 Heaping Tablespoons (about 1/4 cup) of pure pumpkin puree 

1/2 cup of sweetened condensed milk

1 cup of your favorite milk or cream*

*half and half is my favorite, but you can use your favorite milk or milk alternative 

A few pinches of pumpkin pie spice 

Put everything in a blender and blend away! Store in your refrigerator and it will keep for as long as the milk or cream you used would.