Don’t you just love the breakfast buffets offered at hotels? Years ago when we had the pleasure of visiting Paris and Provence and again this year Italy, the mornings were always off to such a great start when you had a hot cappuccino or steaming cup of coffee, ice cold orange juice and so many…
You need this recipe if you’re baking Easter Brunch.. or just making breakfast.. or just craving something new! Sometimes a recipe just sets my heart jumping.. this is one of them and I couldn’t wait to share it. Because it’s Easter this weekend! I just know you’d be craving something like this.. { I can…
Oh I love these babies! They look SO good and I bet the orange curd just makes them extra special. These are perfect for any brunch! I can’t wait to test them out on my baby. 
mjskit recently posted…Stovetop Macaroni and Cheese with Asparagus
… Happy Easter, I truly hope that I will get a breakfast try like that when I come and visit *laughing – wonderful … pretty and looking too good. I don’t need the sugar jar.
Look a bit like popovers to me – this I will try … now for Easter. Get visitors. Never heard about dutch babies. Have to serve it with maple syrup and strawberries.
My friends will love this. Thanks a million.
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Oh yumminess!!!!!!!!
I have just bought some cute mini ramekins… can’t wait to try these beauties! amazing how they pop and without any rising agent. beautiful post, pictures and… Happy Easter! Barbara
These are lovely! What a beautiful breakfast to wake up to.
What delicious looking treats!
Scrummy! They look fantastic
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Happy Easter to you and to the family, Smidge! Oh my these little beauty’s puffed up like popovers. How fun is that! Love the blood orange curd and the 2 little recipes together would really be a nice spring dessert on any special day.
Bam’s Kitchen recently posted…Nectarine Chocolate Tart
We were away for a few days so now I’m just catching up. These look absolutely wonderful Barbara, and what a gorgeous breakfast tray. Happy Easter to you and your lovely family too.
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Happy Easter! Gorgeous photos and recipes! Thanks for bringing a little spring to the weekend…
Wow! Ok first, I need some of these amaaaaaazing Dutch babies because they look so light, fluffy & delicious. Yum. Secondly, I need some of that blood orange curd because the color alone is just GORGEOUS!!! (I’m working on some curd at the moment too…) And lastly, those little pastel ramekins are just perfect- I think my heart just skipped a beat Loved this Smidge! I’ll definitely be making this sweet treat!!! Happy Easter to you and your family xx Em
This looks like an amazing start to Easter. In one photo where they’re all puffed up they look like Yorkshire puddings! I love the look of the blood orange curd. I haven’t made a curd with blood oranges before. I’m so looking forward to seeing them in the shops this winter. I started cooking with them last winter and they’re a great orange to cook with. Happy Easter to you and all your family xx
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This looks outstanding! It’s beautifully presented and I love the idea of blood orange curd with this. Lovely post Barb and Happy Easter!
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Sharing a breakfast tray- now there’s an image! Fabulous job, as ever, Barbara. I came via the woodland and was enchanted by your table decoration and the whiter than white eggs too. (did you paint them?)
Your posts are always perfection and such a treat for sad old eyes. Happy, happy Easter to you.
What lovely pictures! I’d love to awake to that tray on a spring morning.
Your Dutch babies look fabulous! Have a wonderful Easter!
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It would be a lovely breakfast served in bed, at the kitchen table or at a lovely decorated dining table. Happy Easter.
Karen (Back Road Journal) recently posted…Panna Cotta With Balsamic Strawberry Sauce
These little babies look so cute! Those are 4 ounce ramekins, I assume? (They sound like the size of mine, but I’m too lazy to run downstairs and actually measure them!) Great pictures – really good. And both recipes are seriously good stuff – thanks.
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Late again to the party …
You have such a knack for these things, Barb. It’s not just the delicious recipes that you share with us. It’s the way you present them and your attention to detail, making your posts a pleasure to read. Today’s post is another of a long series of beauties and the breakfast tray you prepared would delight any one lucky enough to be on its receiving end.
I hope you had a most memorable Easter with your loved ones, Barb.
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this is so lovely! i’m loving the pastel colours of yr ramekins.
have yet to try dutch babies. i should give this a go soon.
Wish I can find some blood oranges! the blood orange curd looks really good and i can imagine what i can do with it if i have a jar of it in my fridge!
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So beautiful! And great recipe.
Trifect of awesomeness pretty much sums these up Smidge !
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I just want to say… “Can I come and live with you?”…(just for a week lol) Everything is just so yummy looking and sounding..Diane
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Oh I would love to have these served to me in bed Smidge! What a great idea. I have a feeling I’d have to make them myself and hop back in bed to be served though. LOL. They look delicious and that blood orange curd sounds divine! Happy Easter to you!
As always, your posts are just SO beautiful, Smidge. Such an eye you have! These sound and look delicious! xx
Celia recently posted…In My Kitchen, April 2013
Had never heard of these but they look so good think I’ll have to give them a try very soon!
Chica Andaluza recently posted…Sweets for my sweet, sugar for my honey
What an adorable name for such a cute treat!! Dutch babies…I will remember this..thanks for sharing.
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Wow, Barb! The Dutch Babies and Blood Orange Curd are just wonderful. I do a lot of entertaining with overnight guests. We joke about being an “unregistered” bed and breakfast, so these are definitely going to become part of my favorite morning offerings. I love the look and love the taste they will deliver. I did love the comment made about your husband being absolutely sure photos were complete before taking another Dutch Baby! Your photos are exqusite!
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Oh my goodness, this looks fabulous! I can’t wait to try the blood orange curd. YUM!
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What a beautiful set up- food and all!
Please do tell who makes these ramekins. x
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That looks like a better version of souffle. I has risen really well
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I love your Dutch Babies! I’m going to have to try to make them gluten free and dairy free. I’ve been wanting to make Meyer Lemon Curd…but I keep using them for cocktails instead. Ha!
Beautiful post as always! ~ April
I hope it’s not wrong to love your pretty ramekins as much as the delicious Dutch babies you’ve baked inside of them. Your photos look a little like an advertisement for a wonderful bed and breakfast! I’m anxious to try this recipe for an upcoming weekend breakfast with my family!!
Allison@Main St. Cuisine recently posted…Three Bean Salad with Fresh Mint
There are days I so wish I had a Bed and Breakfast.. and others when I wish I was just at one, lol! Allison, I found these at a neighbor’s garage sale.. I could have bought everything she had, but I ran out of cupboard space:D xx
Ooohhh.. it’s Friday night and I have a couple of blood oranges left.. I’m off to find a cocktail recipe:D
[...] A sweet little blood orange tarty bit from this recipe is spooned in dreamy little browned butter crusts. [...]
What would spring be without a little fresh egg cup recipe? This is a variation of a little baby Frittata recipe I found on All Recipes. { If you’re looking for a bigger frittata, try my Breakfast in Bed Frittata below! } These wee cups are so quick and yummy. Best of all my daughter packed…
Good luck with the move ! Will definitely notice if you don’t pop in to my inbox to say hello and share your lovely world with me
Great frittata recipe – I keep meaning to get round to posting mine – it’s quite different 
Good luck with the move.
Ahh, so wholesome, sunny, and good! Good morning, Smidge! xx
Will we have to “refollow” you? Good luck!
Love the sound of these..yum! Hope the move goes well
I can’t stay away, so I’ll just hunt down the follow feature so I keep updated. Good luck!
Blog moving!! How exciting! Congratulations on that, and I look forward to reading your NEW self hosted blog! Also..YAY for spring coming!
Perfect–and they would be great for lunch too. Moving day? Be sure and send a link, so we can follow.
Haha, it will be exactly the same for a while.. no new layout yet:D xx
This is something for me again …. I have done two versions similar to this .. but not with the ricotta – love that idea, so this has be tried out very soon. Will of course come back with a verdict. Think it’s a such great idea to make a full breakfast out one little dish. Fantastic.
I love egg cups and these look delicious! Thanks for sharing your lovely recipe. Good luck with your migration. I will come find you on Tuesday to see if I need to resubscribe.
How will we find your new blog ??? Don’t want you to go anywhere I can’t find you. Please, come and find me, so I don’t get lost. Good luck with the move.
I am at the same justasmidgen.com. But I will always come find you:)
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Ricotta, pork, tarragon. It’s like a laundry list of my favorite ingredients. And they’re so pretty.
Yummy! Good luck with your move, Smidge.
Great news! Good luck with the move.
The egg dish looks lovely and how wonderful to have enough leftover for lunch. Good luck with the move. These sorts of things always make me very nervous. I have someone who hosts my blog but I’m about to switch to someone else who’s an Aussie but his servers are in the USA. I hope I’m doing the right thing – may we both make it to ‘the other side’ xx
They look yum as always – I’d keep this blog open for a bit and link posts from here to the new one or vice versa – keep the channels open or you will end up taking a hit on traffic. mind you, that might not bother you depends on why you blog (for me its all about the stats!)
Such a great spring-y brunch dish!
I’ve heard stats suffer.. I’ll keep your tips in mind, that’s such a great idea! Thanks for taking the time to tell me:)
Love the egg cups and good luck with the move.
Install the jetpack plugin before going live and you should not lose your subscribers. Good luck Smidge xxx
How exciting for you to migrate over to another realm. LOL! I have NO idea what you’re doing, but I would notice you were missing and come looking for you if suddenly you vanished. I’m sure they have all of this well covered and you’ll be fine. I look forward to seeing what this move will inspire and do for you–and then your readers. The egg cups look just about perfect, too!
It must be the weather — or everyone has a surplus of eggs. Like MD, I made a frittata this week and photographed it for a future post. Had I seen your egg cups, though, I would surely have given them a try. These would make a perfect breakfast, far better — and healthier — than any egg concoction with “Mac” or “BK” in its name. And, as your daughter realized, they’d be great when served as part of a light lunch. Thanks, Barb, for sharing.
Now, don’t worry about the migration. I’m sure it will go well and if any problems do arise, they’ll be minor and easily resolved. No matter what, I’ll check back in a few days to see if you’ve posted something that I didn’t receive. You’re not going to ditch me that easily.
Nice recipe – good luck with the changeover. There’s always a couple of tense moments when dealing with websites, but it always works out sweetly in the end.
Wishing you tons of luck with your transfer to self-hosting. xo
Oh I love these egg cups! I’ve been hosting a brunch at my house once a month and want to do something like this for April — I really like the addition of ricotta, I imagine it makes for a creamy texture.
I do hope your move goes well, I moved a little over a year ago to Bluehost and WordPress was great help getting that done. Unfortunately, I did not announce as I should have in advance of the move and ended up loosing subscribers. Hopefully, they have figured a few things out since then and solved some of those issues — WP is good about that. All the best to you! See you on the other side.
I love the the different cheeses you add to give richness to the frittata, and I love herbs like tarragon that enhances the flavors with its aroma. Great recipe!
Thanks for your input. I hope they have as well. I know there’s something called “Jetpack” that they install and that’s supposed to bring subscribers.. It’s a tough change, but it has to happen some time, I’m just going to “bite the bullet”, lol. I won’t lose the blogs I love.. I can come find you. It’s every one else I worry about:D xx
I’m not sure how things will look.. my blog will stay the same.. for a while, anyway:D
Happy moving day! I hope it all goes ultra-smoothly. Couldn’t be too bad if one had, say, a nice little egg-cup or two to soothe the soul. xoxo
I love these egg cups! I make a lot of frittitas anyway, but haven’t made individual ones like this – wonderful idea. Good luck on the move – I think you were probably wise to get some help (I’ve read so many horror stories of things going wrong when moving to a self-hosted platform).
It’s like sunshine on a plate my friend
Looks gorgeous!
Cheers
Choc Chip Uru
These are adorable – what a great idea.
Wow! New digs. Can’t wait to check it out!
Love the idea of these little frittatas – brilliant! Best of luck with the blog move; I’ve been wondering about doing something like this myself, but don’t think I’m ready to make the leap yet. It does sound like there’s a lot involved! Don’t worry, I’ll be keeping an eye out for you!
Love the egg cups, very similiar for what we’d have Christmas morning for years…. Best wishes on the move. I know it can be nerve wracking!
Good luck with the move! I left a little comment on Facebook when I saw these fritatta cups there, but not sure you saw it, so here I am…
I love this type of recipe and it’s another type I don’t make often enough… not sure why, weekends would be perfect for it.
Congrats on your move Smidge, I’ve been thinking about self hosting too. I’ve my fingers crossed that it goes down without a hitch.
I love the idea of these little egg cups, it’s a great breakfast when you feed a bunch! I’m going to bookmark and make these next time I have overnight guests,
I LOVE these egg cups. I can see myself making these on a saturday morning while reading. I think I will have a lazy saturday this weekend
I wish I could pluck these right off my screen–so hungry, they look delish!!
I am such a fan of things in miniature Barb…these are simply wonderful! And they’re Packable to boot! (Great idea for Easter breakfast!)
What a great weekend breakfast! I like the suggestion to replace the cumin. This looks delicious!
I’ve been looking for a tasty and creative brunch dish to make for Mother’s Day. I love the individual size portions. I think it will be perfect!
I know my family would love these, especially with the tarragon. I think they would be fun to serve to house guests, which I’ll have in another month. I’ll be sure to save this so i can make it for them . They’ll probably never want to go home!
I shall be brief today.. As I draw up this post.. the ambrosial aroma of baking red orbs pervades my kitchen.. salaciously assaults my senses and entices my hunger… Only.. it isn’t apple pie, it’s something much more salubrious.. quite simply.. it’s “The Best Granola” I’ve ever made.. While I’m quite fond of the many…
Ha! I just posted a vegan gluten-free granola recipe today too! Mine has similar ingredients but without applesauce. It sounds delicious with the applesauce. That’s a great recipe you found! I’m obsessed with granola..I’ll try this next time!!
Well it sure looks delicious Barbara. I look forward to hearing about your Paris adventures with David
Sounds wonderful – however, the curmudgeon in me has an allergy to the sudden 21st century outbreak of food intolerance and allergy when so much of the world suffers extreme hunger.
This looks heavenly my friend I could dive right into it
For breakfast, lunch and dinner!
Looking forward to your new header
Cheers
CCU
He absolutely must invite you to dinner! What a great looking granola with wonderful ingredients. There’s nothing better than making your own xx
That granola seems to have brought out your flamboyant side Smidge. Love David and his book. Must try this based on your recommendation!
It’s so satisfying eating your own granola – and you can customise it to exactly how you like it. Yours looks so good !
Yum, I’m definitely trying this! Thanks for bringing such beautiful deliciousness into the world with your lovely blog. Can’t wait to see what’s in store next .
Oooo yummy Smidge! This sounds fabulous! I hope your daughter liked it
Looks delicious!
The granola sounds delightful Smidge! I’m eager to see the changes that are coming to your blog, although it’s so lovely already it’s hard to imagine what you could do to improve upon it. I follow David’s blog but I haven’t read his books yet. They’re on the reading list for my convalescence!
Mmm, yummy granola! Love the flavor mix in this one, though I would have to put butter on mine. Look forward to seeing the changes you have planned and yes, the technical stuff can be daunting, especially when all you really want to do is make some granola.
haha we all seem to be on the granola wavelength recently, Smidge! I used maple syrup & coconut oil in mine, and I adore the flavor combinations you ahve going on here. xx
!!!!! Needed this! I love granola, but my recipe…well I’m tired of it. I am crazy about the flavors in this, thanks so much!
I love David’s book, it’s perfect in every way. Like his blog. Like his ice cream book. I’m a big fan of his for sure
This sounds yummy! Thanks, Smidge. Good luck with your change-over.
Granola’s not my kind of thing, but it sounds like a good recipe
Gosh, Barbara… I wish I had seen this yesterday! You know, this Brazilian is locked at home due to a snowstorm, we cannot go anywhere, so we did some grocery shopping yesterday after work, and like most people in town, we now sit at home and watch the heavy snow fall. I don’t have the ingredients to make this (I have oats, but not enough almonds, no seeds). Too bad… it would be a perfect day to bake a batch (sigh)
I’m a bit of a hippy that way:D
Oh, dear.. at least you have a little souffle to delight in:) I hope you’re not snowed in for long. Will you miss work?
Thanks, Robin, it won’t be for a while yet. xx
Ha ha – I didn’t mean anything like that, I just don’t eat breakfast
Like everything he makes.. I’m so envious of any one who just does what he did! Some day when we’re both retired, we’ll live in Paris, for at least a month:)
I was thinking of coconut oil but for went with Agave because I seem to have acquired too much of it, lol. I think coconut would be wonderful. ‘Tis granola season, for sure! xx
How are you doing, Mar? I just can’t get over that you’ve had this happen.. it’s hard on everyone, but for those of us who type and blog, it’s doubly tough!
xo
She did, she’s not vegan, but gluten-free.. at least as much as she can:)
I’m a bad vegan, I eat honey! I loveee honey. This granola looks delicious!
Believe it or not, even after all of your gorgeous granola recipes, I still haven’t made it! My fear is that we’ll (read I’ll) devour it before it has time to cool and be put into storage. And even if some sneak into the container, it would grow a voice and call my name relentlessly like that damn ice cream does! Your blog is beautiful, Barbara!
well that souffle was made a couple of weeks ago, I tend to write posts and schedule publication for later. Yes, we cannot go to work. University closed today it is too dangerous to try and drive. I hope I can get to the lab tomorrow, though.
This recipe comes at the perfect time. I wanted to try to make different flavors of granola or possibly my own bars. I will definitely try out this recipe.
This looks hearty and delicious!
Ambrosial aromas, salaciously assaulting the senses! Such wizardly ways with words you have dear Smidge! As delightful a post this was (is) I’m left a tad lugubrious, Eeyoreish in fact that search up and down as often as I had the patience to do, I couldn’t locate those red orbs, the aroma of which pervaded your kitchen. xxx
Oh.. It was the scent of apples baking from the applesauce in the recipe:) hugs!
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My daughter loves granola and yours have all her favorite items in it, making a big batch for her.
Oh THOSE red orbs! xx
I haven’t yet tried the applesauce in granola maneuver, but I have seen it several times now. I’ll try it one of these days…
Sounds excellent!
LOL! I will join you in France for your dinner date!
I loved Davids book and I have all the ingredients in my pantry to make his granola, I just haven’t got around to it yet. So pleased it is a winner, I am inspired again to try the recipe.
love the new changes on your blog!looking forward to see your new header!
You already had some great granola recipes posted the last time! but it’s great that you have a new one, a gluten free vegan one to share with all your vegan readers, I’m sure they will appreciate it!
Homemade granola is always best! I’m sure you’ll be enjoying this one.
I’m still a bit shocked too, Barb! Fortunately I’ve discovered an excellent voice dictation function on my Apple laptop (which I just got for my birthday in January and is proving to be a godsend). That’s really helping me continue to be able to keep in touch and also do some writing (While lying on the couch and keeping my left arm elevated; sitting at my desk would be quite difficult right at the moment).
Yummy and GF!! Looking forward to seeing the changes. All the best!
Ch-ch-ch-ch-Changes! For a quick post you sure did cover a lot of ground. I’m not much of a breakfast kinda guy but your granola sounds like a great snack. I have Lebovitz’s “Perfect Scoop”. Like I need an ice cream book! Good luck with all of the modifications needed to self-host and I can’t wait to see the new and improved Smidge!
Now isn’t that a handy function? It might even help a blogger catch up on her reading:) Take care of yourself!! xx
I love granola, and have only made my own on a couple of different occasions. I’d love to try this recipe. I like to take my granola and put it in my plain yogurt, and this would compliment that well! I can’t wait to see what you’ve come up with for a new look to your your header. I have always thought your blog is beautiful, so I can’t wait to see what it will be like now! Thanks to you I’m now following Lebovitz’s Pinterest boards. I’lll look forward to getting to know him!
Veganized or straight up I never turn down granola.
Hope you’re having a great weekend!!
There are so many good granola recipes out there…I feel like I’ve got to try them all! . I can’t wait to see what’s coming on your site (although I love this current version of just a smidgen), especially your new header.
Hope your weekend is off to a great start!! I’m spending some time this morning catching up here…
Good luck taking things to the next level, my friend.
This looks delicious; especially with applesauce! I definitely will try this recipe!
Barbara could I tempt you to try a sugar/ oat vegan/gluten free version of granola that I’ve been playing with at the moment? Sprouted buckwheat is the clincher and it really is the bees knees…although no bees knees were harmed. Granola of any sort is an absolute favourite round these parts.
You sure could! It’s always great to experiment, is the recipe on your blog? xx
And eat our way through the month…..right?
What a fabulous dream!
This granola looks delicious. Applesauce can help to keep it healthy without added sugars. Thanks for sharing.
Today is a fresh new day.. and my kitchen is filled with the fragrance of Gingerbread Waffles { a girl’s got to keep up her strength } I promise you’ll love them as much as we do! While my kids clean the house, After I clean my house, I can get down to decorating our…
Your table setting is stunning. I love the Tiffany’s inspired look – such a pretty shade of blue. I’d love to be a guest at your table Barb – it looks like it’s going to be an incredible event. Merry Christmas to you and all your family xx
I just love your posts…so full of sophistication and in the most accessible way too. Merry Christmas to you and yours…
Fantastic waffles! Merry Christmas Smidge
what stunning napkin rings, I love that idea, sparkles are perfect for this time of year, i hope you and yours have a wonderful day, Many thanks for a fantastic year of blog pages Barb.. c
You are truly an artist! Merry Christmas, my dear friend…I am so glad that I found your blog!!!
What a beautiful Tiffany blue color!! I just love that color! I just posted a Ginger pancake recipe tht I’ve been wanting to try as waffles…these look scrumptious!!
What a pretty table setting. Thank you for your holiday season wishes and the same wishes to you from across an ocean. xoxo
Thank you so much .. I really like you table setting – so fresh … white and iceberg green/blue … plus the silver details – Stunning. Wish you a plentiful Christmas …
Forgotten to say that the gingerbread waffles really tickle me. *smile
Everything is simply too beautiful for words! Elegant, warm, just perfection!
and the waffles sound delicious too! Merry Christmas!
Stunning! Gingerbread waffles???? Oh my yes, please! Feliz Navidad xxxx
This has bought to mind our family gathering on Christmas Day – not that it will look anything like this, just the fact that we will be in a state of total chaos.
You are fabulous and I love the idea of incorporating that lovely shade of blue for Christmas time…I will have to sneak it in! Giggled at the bit about you maintaining your strength with waffles…so true! =)
Lovely post. Lovely looking table. I won’t get to ours until about 3.00 on Christmas Day!
Happy Christmas,
Conor
Beautiful, beautiful colours. I love the napkin rings. And the gingerbread waffles are divine!
Merry Christmas!
Kindly,
Judy
Thank you Barbara! Merry Christmas to you too. Your table looks stunning
Beautiful decorations and yummm to those waffles!!
Hope your Christmas is as lovely as your table and your waffles!
Dear Barb, I am running out of compliments… I just so love your posts, your photos and the whole feel of your blog. Every time I visit I feel inspired to do something great. Thank you for that and just keep writing! Merry Christmas!
Such a simple and stunning idea! Merry Christmas to you Smidge!
Those must be some of the most softly innovative napkin rings I have ever seen . . . love using them! Barbara dearHeart: thank you for the past, and wishing you the best for the present and for both of us for the future when we have to remember to write down 2013 !!
Your table is so elegant, and the decorated napkins rings add such a lovely touch. Thank you for your blog – such a delightful place to linger… Wishing you a happy Christmas, and all you hope for in the new year!
Tiffany inspired and oh so beautiful! I love how you took inspiration from something at the store and created your own version. The happiest of Christmases to you and your family!
Your table settings are beautiful, Barb, made even more so by your napkin rings. Nicely done!
Wishing you and yours the very Best of Holidays, Barb!
Lovely waffles and table settings! Happy Holidays!
What a clever use of hoseclamps. Merry Christmas to you and your family
Awwww.. thanks so much for your kind words.. Wishing you all the best for 201-3!!! Have a wonderful Christmas, hon! xxx
Merry Christmas to you and your family!
Beautiful! Merry Christmas!
Oh wow your table is just magical! Love the beautiful napkin rings.
Such a gorgeous table! I love the Tiffany colour scheme. The waffles look wonderful!
oh barbara, everything looks so exquisite! totally put me in a winter mood. happy holidays!
So beautiful and soooo creative….I’m sure your children will be too…Merry Christmas to you and your family..Diane
An absolutely lovely table…Merry Christmas.
Waffles? Did someone say gingerbread waffles?!? Oh my
The table is gorgeous, Barb. Absolutely perfect. Merry, merry Christmas!
You add a touch of loveliness to every aspect of Christmas Smidge! Wishing you a wonderful holiday filled with warm memories with the people you hold dear.
What a beautiful holiday table Barb! Have a wonderful Christmas
Really lovely. Merry Christmas to you and your family!
The most beautiful blog i have seen yet.
just wonderful.
Merry Christmas to you
What cute heart-shaped waffles!
Wishing you a beautiful and joyous Christmas Barbara !
Absolutely beautiful!
Wishing you and your family a wonderful Christmas. xxx
What a lovely table and a delicious recipe! A setting for a perfect Christmas morning! Wishing you many Christmas blessings!
Yum! I bet they’re delicious and the table is so well dressed! Merry Christmas!
So pretty, Barbara I imagine your house as a Castle now with gorgeous noble decorations!
I didn’t really understand what the young plant is. I mean what is it, it pleases my eyes. =)
I wish you a belated Merry Christmas to you and your family!
The white on white is so pretty!
What a pretty bird and table settings ! Hope you have had a good Christmas
Love the plants with the little white birdie. Just so precious. Have a wonderful New Year Smidge!
Love that Tiffany Blue – do hope your Christmas was filled with love, laughter and joy!
You, too, Chica! I can’t wait to visit your blog and catch up on your goings on… xx
We did have a busy, but lovely Christmas. I hope you did as well? I can’t wait to visit your blog and catch up on your holiday activities! xx
A visit here is akin to wrapping oneself in a warm blanket on a cold winter’s night.
And that’s all I have to say about that…
Smidge, you set an Exquisite table! Anyone sitting down with you and yours would feel (would Know) that they are in for kind and royal treatment. Your table says You all over it!! Love and Joy to you mi bon ami!! xxoo
by Barbara Bamber | justasmidgen
What a great recipe! I’ll have to try this!
Have a great weekend!!
Thistlewood Farms recently posted…What Happened On the Way To the Locker
Good morning! This seems like a variation on Bircher muesli that I make quite often. It’s delicious, and I like the look of your recipe with the fresh berries. Bring on summer and Bircher muesli!
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That sounds wonderful! And such versatility. Lovely pictures as always, Barbara! ~ April
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I remember exactly the first time I had Bircher Muesli, it was 1989 in Zurich. My hubby had a business meeting and the fellow he was meeting with sent his wife to show me around. We became fast friends and continue to see the husband (they are sadly divorced) to this day. The Bircher Muesli was made with grated apples and whole grapes (they were seeded grapes) and dried fruit (a variety). I don’t add any sweetener to my recipe because I find the apple is enough, but if I were making it for children I would follow your lead with the honey. I also choose the healthier breakfasts when on vacation, it’s an easy meal to really button down on the calories. But I have to warn you, I once saw them making Bircher Muesli in Movenpick downtown and instead of yogurt, I saw them pouring in cream…not so healthy.
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a healthy breakfast, fresh, light, full of good things and one that stays with you. (til that big pasta lunch with wine…and gelato.
) I so love your thinking Smidge! 
xoxo
Welcome back Smidge! I hope you had a wonderful time away
This recipe looks so lovely, I can’t wait to make it. I happen to love this sort of breakfast as well- I need to make it more often. I’m inspired. Beautiful photos too. I want to eat in your kitchen! xx Em
I tried muesli for the first time when I started working at TJ’s a couple years ago. NOTHING would beat homemade though, this looks delicious.
I didn’t realize muesli was this easy, and that you ‘re supppsed to put milk and yogurt in it! When I visited Germany few years ago I saw a lot of dry muesli at the buffet table with flavoured yogurt on the side
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Easy, healthy and delicious. Love all the added fresh berries and toasted almonds.
Aaah, this reminds me of the bircher muesli I ate and loved when I lived in Switzerland.
This muesli sounds both satisfying and refreshing, with the fresh touch of apples and lemon juice. And your photographs are lovely!
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Smidge, this is a wonderful recipe. How gracious of Viviane to allow us to have this excellent Muesli for our own breakfast table! I love, love, love a good Mueseli, but I have never made my own. I will now! I agree that traveling can be a difficult time to stay with more balanced eating. I think you found a way to achieve a good balance!
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Wonderful recipe for breakfast. That’s definitely on my list to make, and I’ve taken note of your quantities warning:)