Posts in Food
Homemade Pita Chips

You can elevate even the lamest store bought dip by simply making your own chips. I love homemade pita chips. They are so easy to make and brownie points if you serve them warm-they make everything even better. Pita holds up pretty nicely in the freezer so you might as well keep a bag of pita bread on hand just so you can always make these chips. Baked with a little EVOO and garlic salt, they are so easy to make and versatile enough for any flavoring, really! Enjoy!


Homemade Pita Chips

by Brandi Milloy


  • 1 bag of 16 oz. pita bread

  • Olive oil

  • Garlic salt


  1. Preheat oven to 375F

  2. Using a pizza cutter, slice pita into chips by cutting each pita into half and then in thirds.

  3. Place on baking sheet and brush with olive oil. Sprinkle with garlic salt.

  4. Bake for about 8-10 minutes or until warm and slightly crispy.

Blueberry Goat Cheese Dip

Thank you to the U.S Highbush Blueberry Council for sponsoring this post


Blueberry Goat Cheese Dip

by Brandi Milloy

  • 1.5 cups blueberries (frozen or fresh)

  • 2 tsp. balsamic glaze

  • Freshly cracked black pepper, about 1/2 teaspoon

  • 4 oz. goat cheese

  • 4 oz. cream cheese

  • 1/2 cup shredded parmesan cheese

  • 1 tsp. chopped rosemary

  • 1 tsp. chopped thyme

  • 1 tsp. chopped sage


  1. Preheat oven to 375F.

  2. Rinse and dry your blueberries. If you’re using frozen blueberries, thaw and rinse them first before using. Pour blueberries into a bowl and toss in glaze and pepper to coat. Set aside.

  3. Into a bowl, add all of the cheeses and herbs and mix well to combine. Spread evenly into baking dish. Pour blueberries on top and bake for about 15 minutes or until hot and bubbly.

  4. Serve with homemade pita chips (recipe below).


Homemade Pita Chips

by Brandi Milloy


  • 1 bag of 16 oz. pita bread

  • Olive oil

  • Garlic salt


  1. Preheat oven to 375F

  2. Using a pizza cutter, slice pita into chips by cutting each pita into half and then in thirds.

  3. Place on baking sheet and brush with olive oil. Sprinkle with garlic salt.

  4. Bake for about 8-10 minutes or until warm and slightly crispy.

Banana Crumb Muffins
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Ok so I don’t know if it’s this pregnancy or what but I’ve been on a crumble kick lately. I’ve always loved baking and eating carbs and finding reasons to bake but the desire to do this has been on another level. If you follow me on Instagram you’ve seen me post at least 1 new baked treat a week to bring to the birth center for our midwives and team in anticipation for baby #2. It’s becoming pretty comical I guess since this has been going on for a month now! I’ll share more after baby is here but we’ve been on a bit of a rollercoaster for the past 8 weeks in anticipation for baby. We went from baby trying to come too early to now-baby coming after our due date. The eviction notice has been served, kid!

Anyway, this week I decided to make my banana muffins with crumble on top! We always have bananas on hand and they had been ripe for a few days now and I wasn’t feeling like my usual chocolate chip banana bread so I decided more muffins it is!!! My friend and I have an ongoing joke that the reason baby is so cozy is because I keep feeding him/her muffins. Possibly!!!

These muffins are SO good. They are a little messy cause as they bake the buttery brown sugar crumble kind of melts into them so the wrappers get a little buttery but I rather have a moist, buttery muffin than a dry dense one, right? You can make this recipe into a crumble cake if you want but I love the individual servings of muffins so much more! Don’t forget to post your pics on Instagram and tag me. I love to see them!

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Banana Crumb Muffins

by Brandi Milloy


  • 2 cups flour

  • 3 tsp. baking powder

  • 1 tsp. salt

  • 3 ripe bananas

  • 2 eggs, room temperature

  • 1 cup granulated sugar

  • 1 cup powdered sugar

  • 1 tsp. real vanilla extract

  • 1/2 cup butter, room temperature

  • 1 cup milk

  • 1/2 cup cold butter, cubed

  • 1 cup brown sugar

  • 1 cup flour


  1. Preheat oven to 350F and line your muffin tin with liners. This recipe makes about 21 muffins.

  2. In a medium bowl, whisk together your flour, baking powder and salt. Set aside.

  3. In a large bowl, mash bananas. Mix in eggs, sugar, vanilla and butter.

  4. Add milk and flour and mix until combined.

  5. To prepare crumb topping combine the cold butter, brown sugar and flour and cut them together with a fork until crumbly. Sprinkle evenly over muffins and bake for about 25 minutes. Allow to cool before serving.

Blueberry Grain Bowl

Thank you to the U.S Highbush Blueberry Council for sponsoring this post


I think the secret to a really delicious grain bowl is variety. It’s like building a really good sandwich. It’s gotta be the right ratios of textures and flavors. It has to be interesting! You eat with your eyes so if something isn’t beautiful and appetizing, I’m not going to enjoy it. This Blueberry Grain Bowl is super satisfying. From the peppery arugula to the juicy blueberries and creamy feta cheese, there is so much going on your tastebuds will be dancing! I like keeping these ingredients on hand for an easy grain bowl build. This bowl is also a staple during the summer months for our beach playdates-just wait to add the dressing! Be sure to share this recipe with a friend and leave me a comment below sharing your favorite grain bowl topping!


Blueberry Grain Bowl Recipe

By Brandi Milloy


  • Arugula

  • Couscous, cooked

  • Grape tomatoes, sliced and seasoned with salt

  • Greek feta cheese

  • Blueberries, rinsed

  • Beets, steamed and sliced

  • Avocado

  • Creamy Dressing, recipe below

  • Dried chickpeas

  • Dried oregano, for garnish

  • Cooked chicken or shrimp, optional


  1. Into a bowl, add your arugula. Top with couscous, tomatoes, cheese, blueberries, beets and avocado. Drizzle dressing on top and garnish with chickpeas and dried oregano. Serve immediately.

Creamy Italian Dressing


  • 1/2 cup sour cream

  • 1/3 cup lemon juice

  • 1/4 cup extra virgin olive oil

  • 1/2 tbsp. honey

  • 2 tsp. mustard

  • S & P to taste


  1. Whisk all of the ingredients in a bowl. Keep in refrigerator up to 5 days.

Blueberry Banana Maple Muffins

Wanted to get this recipe up really quick since so many of you have asked for it on IG! I decided to make these for Milly’s 2nd birthday breakfast and to have on hand throughout the week. Baby #2 will be here any day now and you can never have enough snacks around for a growing toddler!

I came up with this idea because I wanted to make something super easy for her and we always have both of these on hand. We keep blueberries in our refrigerator (fridge & freezer) all the time. And then Mr. A eats a banana every morning with almond butter and often we end up with over ripe bananas that we usually toss in the freezer for weekly smoothies. This time though, I looked at those brown bananas and decided to put them in some Milly muffins. Excuse the basic post on this one. I haven’t had time to take gorgeous photos of these but they are delicious in every way! Don’t forget to post pics anytime you use a recipe and tag me. I love to see them! xo, Brandi

Use a cookie or ice cream scoop to make even sized muffins

Use a cookie or ice cream scoop to make even sized muffins

Blueberry Banana Maple Muffins

by Brandi Milloy

(Makes about 16 muffins)


  • 1/2 cup unsalted butter, room temperature

  • 2/3 cups maple syrup (can always use granulated sugar instead)

  • 1 large egg, room temperature

  • 2 small ripe bananas, mashed

  • 1/3 cup milk

  • 1 tsp. almond extract

  • 2 cups all-purpose flour

  • 1 1/2 tsp. baking powder

  • 1 tsp. baking soda

  • sprinkle of salt

  • 2 cups blueberries (I used frozen-see below for a tip-keep blueberries in freezer until adding to batter but you can also use fresh blueberries if you have them on hand)

  • brown sugar or turbinado sugar, for topping


  1. Preheat oven to 350F and line muffin tin with cupcake liners.

  2. Into a bowl using an electric mixer, cream together the butter and maple syrup. Add egg, banana, milk and almond extract and keep mixing.

  3. In a separate bowl, whisk together flour, baking powder, baking soda and salt. If you are using fresh blueberries add the flour mixture to the banana mixture and mix just until combined. If you are using frozen blueberries, add 3/4 of the flour mixture to the banana mixture and mix. Then add your frozen blueberries to the remaining flour mixture and toss. This will keep the frozen blueberries from sinking to the bottom of the muffins.

  4. Scoop batter into muffin tins until they’re about 3/4 of the way full and top with a generous sprinkle of brown sugar or turbinado sugar.

  5. Bake for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool on wire rack.

Three Ingredient Donuts
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When Home & Family invited me on the show to share something special for #NationalDonutDay I knew exactly what I wanted to make! These three ingredient donuts are so easy they will blow your mind. Essentially being only 1 ingredient made with biscuit dough, you can transform these donuts into your favorite glazed, cinnamon sugar or jelly donut! For something extra special, stack your donuts on a tiered cake stand and add a few sugar pearls and edible gold to make a donut cake! You can watch my segment on the show here and then scroll down for the full recipe!

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Three Ingredient Donuts

By Brandi Milloy


3 packages of biscuit dough (like Pillsbury)

6 cups powdered sugar 

3/4 cup half & half 

3 teaspoons vanilla extract 

2 cups granulated sugar 

3 tablespoons cinnamon 

Vegetable oil, for frying

Edible flowers, for garnish 

Gold leaf, for garnish 


To make the donuts:

1. Fill heavy bottomed pot (at least 2 quart) with oil, about 3” high and heat over medium heat until 350F. 

2.  Open container and separate each biscuit. Using a small 1” cookie cutter, cut hole in center of each biscuit. 

3. Fry the dough in hot oil for 60-90 seconds on each side until golden brown and cooked through. Drain on paper towel lined baking sheet allowing them to cool. Repeat until you’ve fried all of your donuts. 

For glazed donuts:

1. Into a bowl, add powdered sugar, half and half and vanilla and mix. 

2. Drizzle or dip each donut in the glaze and allow to set. 

For cinnamon sugar donuts:

1. Into a bowl, add granulated sugar and cinnamon and mix. 

2. Dip each donut in the cinnamon sugar mixture. 

To assemble donut cake: 

Arrange donuts on cake stand, filling the stand completely to make the first layer. Begin to lay the rest of the donuts on top between each of the first layer to create a sacked cake. Repeat until you’ve created your donut cake! Alternatively, you can also stack three cake stands and fill each with your donuts. Once you’ve created your cake, garnish with edible flowers and edible gold leaf. 

Sticky Wings with Asian Blueberry Sauce

Thank you to the U.S. Highbush Blueberry Council for sponsoring this post


These are one of my favorite entertaining appetizers for summer!  These sticky wings with asian blueberry sauce are spicy, sweet and tantalizing!  Head to my IGTV channel to learn how to make them and then scroll down for the full recipe!


Sticky Wings with Asian Blueberry Sauce

by Brandi Milloy

Serves 6


  • 1 tbsp. chili garlic sauce

  • 1/3 cup Sesame oil

  • 1/2 cup brown sugar

  • 1/2 cup rice wine vinegar

  • 1 cup soy sauce

  • 1 lime zested and juiced

  • 1 cup fresh blueberries

  • 24 chicken wings, uncooked


  1. Into a bowl add everything but the chicken and mix. Slightly break up the blueberries with a whisk and then pour half of the mixture into a plastic zippered bag. Add the chicken to the bag and marinate 4 hours or overnight. Meanwhile, pour the remaining sauce into a pot and cook on medium heat for 5 minutes or until sauce thickens.

  2. Preheat oven to 350F. Place wings on a baking sheet in the oven for about 45 minutes turning them half way through. When ready to serve, finish wings on a hot grill for about 3-4 minutes on each side to get that smoky flavor and add some grill marks!

  3. Serve with sauce and enjoy!

Meal prepping: Chicken 3 Ways

Being a busy working Mama means making the most of my time and a huge part of that is by meal prepping! Post-it® Extreme XL Notes make it easy for me to tackle 3 of my favorite weeknight meals-Greek Chicken Bowls topped with roasted veggies, Chicken Enchiladas and my One Pot Chicken Pasta. 


Post-it® Extreme XL Notes are perfect because they have enough space for me to write out the full recipe, and stick securely on my counter, near the oven and even on containers in the fridge or freezer, making them the ultimate meal prepping hack!

I'd love to know your tips for meal prepping in the comment box below and don't forget to subscribe to my You Tube channel if you aren't already. Scroll down for the full recipes.



Key Ingredients:

  • 6 large chicken breasts, cubed

  • 8oz. white mushrooms, sliced

  • 8oz. mini bell peppers, sliced

  • 8oz. rainbow carrots, sliced

  • 8oz. broccoli, sliced

  • 8oz. butternut squash

  • EVOO

  • Seasoning salt

  • fresh rosemary, chopped

  • fresh thyme, chopped

To start: place chicken breasts on baking sheet. Drizzle with EVOO and season with seasoning salt, pepper, rosemary and thyme.

Place vegetables on baking sheet and drizzle with EVOO and season with salt and pepper. Bake at 425F for about 25 minutes or until chicken is cooked through.

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Greek Chicken Bowls

by Brandi Milloy


  • 1/3 of the prepped and cooked chicken

  • The roasted vegetables (peppers, carrots and butternut squash)

  • 1 cup quinoa

  • 1 bouillon cube

  • 2 cups water

  • 4 oz. arugula

  • 6 oz. feta cheese

  • 1/2 cup sour cream

  • 1/4 cup mayo

  • 1/2 tbsp. Italian spices

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • Juice from 1/2 lemon

  • 2 Persian cucumbers

  • 8oz. cherry tomatoes, sliced


  1. To make quinoa: Pour quinoa, bouillon cube and 2 cups of water in rice cooker and cook.

  2. To make dressing: Into a blender, add feta cheese, sour cream, mayo, italian spices, salt, pepper and lemon juice and blend until smooth.

  3. To assemble grain bowls: Add desired amount of the arugula to a bowl or glass container. Top with quinoa, chicken, veggies, cucumbers and tomatoes. Serve with dressing and enjoy!

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One Pot Chicken Pasta

by Brandi Milloy


  • 1/3 of the prepped and cooked chicken

  • Remaining roasted vegetables (broccoli and mushrooms)

  • 8 oz. dry penne pasta

  • 3 tbsp. butter

  • 3 tbsp. flour

  • 1 1/2 cups half & half

  • 3/4 cup reserve pasta water

  • 1/2 cup shaved parmesan cheese


  1. Cook pasta according to box and reserve about a cup of water for sauce.

  2. To make sauce: Into a large pot melt butter and add flour to make a rue. Add half and half and water and mix until smooth. Add chicken, vegetables, pasta and cheese and serve warm.

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Chicken Enchiladas

by Brandi Milloy


  • 1/3 of the prepped and cooked chicken

  • 12 oz. jar salsa verde or enchilada sauce

  • 2 cups cheese

  • 16 corn tortillas

  • sour cream

  • cilantro


  1. Shred chicken using a fork or knife and toss with half of the salsa verde or enchilada sauce and 1 cup of cheese.

  2. Place a few tablespoons of chicken filling in a tortilla and wrap. Place in casserole dish, seam side down. Repeat and layer until you’ve filled all your tortillas.

  3. Cover with remaining cheese and bake covered at 400F for about 20 minutes. Serve with sour cream and cilantro.

Tips For Connecting with Your Family Over Breakfast

Thank you Hilton Breakfast Alliance for sponsoring this post

All photography by @Ographr

All photography by @Ographr

If there’s anything you need to know about me (and if you follow me on Instagram you absolutely know this), I am crazy about eating breakfast together with my family. That’s why I’m so excited to team up with Hilton and its five brands that offer free, hot breakfast, on a mission to transform breakfast from an often overlooked meal to an opportunity to connect. 


For us, eating together in the morning is pretty much a non-negotiable. Maybe its because when I was growing up my family always sat down together for breakfast or it could just be because Mr. A and I can’t start our day without a nice hot meal in the morning. I mean I neeeed my breakfast sandwich, you feel me? It’s also about connecting and spending quality time together.  Honestly- I still don’t understand how people go to work and function without having eaten breakfast. 


A new nationwide survey reveals that despite their love for breakfast, Americans are sacrificing the morning meal due to their hectic schedules. And many wish they weren’t so busy so that they could enjoy breakfast with others. Here’s what really blew my mind: 80 percent of parents are willing to give something up to have more meaningful conversations with their children at the breakfast table. 

“80 percent of parents are willing to give something up to have more meaningful conversations with their children at the breakfast table.”

Here’s the thing: I get it. Between work, being a full-time mom and just the hustle and bustle of the day, it’s easy for the mornings to feel rushed. But for us, eating breakfast together each morning is the most powerful time to connect (as opposed to the end of the day when work might get in the way or extra-curricular activities). 


For me, starting each morning with breakfast is really a mind, body and soul thing. When my mind is refreshed, body is fueled and my soul is filled by the emotional connection with my family is really when I can start my day!

This summer and everyday after that (for that matter) I’m joining Hilton to celebrate their mission to encourage everyone to take the pledge to Eat Breakfast Together and make breakfast the most connected meal of the day. 


Here are some of my best tips for making time in the mornings to eat breakfast together:


Mr. A and I always wake up early, at least an hour or more before our daughter. This allows us to spend time together, get ready for work and not feel rushed before Milly, our toddler daughter needs us. We also allow her to play for about 30 minutes in her crib after she wakes up just so she has time to herself before we all sit down together for breakfast. 



My husband and I take turns each morning making breakfast. He makes a killer scramble and breakfast sandwich and I love his Belgian waffles. I usually make eggs over medium and avocado toast.



We always keep our favorite breakfast staples on hand but we will switch things up depending on what we have going on in our day! For example, we'll do Tuesday Breakfast Tacos or Waffle Wednesday (reminds me of staying at Hampton by Hilton)! 



On the mornings we don't have time to make breakfast, we plan ahead. Sometimes I'll make a double batch of frittatas muffins or a quiche and keep them in the freezer for those busy mornings. We also love overnight oats that keep in the fridge for a couple days and my hashbrown casserole is pretty killer and SO easy to make! That way we aren’t spending our mornings cooking and instead-connecting!



Making breakfast is the first meal our daughter Milly learned how to make. Involving our child in this important meal has proved so powerful. She can crack eggs, scramble them and makes a fierce fruit oatmeal! Even when she was little, she would help by rinsing blueberries and putting them in the bowl.  When she is involved in the cooking process, she's more excited to sit down and enjoy breakfast together at the table.



Sometimes we just need to slow down, sit down and reset. When we travel, we always prefer to stay somewhere that offers free, hot breakfast so that we can easily keep our morning ritual.  Our favorites are Embassy Suites by Hilton, Hampton by Hilton, Tru by Hilton, Homewood Suites and Home2 Suites Anytime I feel rushed in the mornings or overwhelmed by my to-do list for the day, I will take a moment to "reset." In our family, this could mean turning on the music and having a quick dance party together or going outside to our patio and just doing a few deep breathing exercises-focusing on the sounds and sensations of the morning (the chirping birds, the cool beach air and the warm sun).  I’ve found that also laying out our clothes for the next morning the night before is helpful too. I try to pack our lunches and snack bags at night as well. That way everything is ready to go and we aren't spending precious time together looking for last minute items. All it takes are small steps and a little intention to make time for your family. After all, the most precious gift of all is time.

I would love for you to join me in taking this pledge to eat breakfast together. Be sure to visit and share your tips and photos on social media using the hashtag #HiltonBreakfast.

Mum's Amazing Hashbrown Casserole

This is hands down the easiest way to serve my family breakfast! Prep everything the night before and then pop into the oven to bake in the morning. The comforting taste of cheesy hashbrowns, ham and sage is absolutely delicious! When we have family in town I’ll make a double batch and it’s one of those dishes everyone gets seconds of! This is really one of my favorite morning meals. Scroll down for the full recipe!


Mum's Amazing Hashbrown Casserole Recipe

by Brandi Milloy


  • 2 cups shredded hashbrowns, thawed

  • 6 oz. ham, diced

  • 2 cups sharp cheddar cheese, shredded

  • 8 large eggs

  • 2 tbsp. half and half

  • Pinch seasoning salt

  • Pinch pepper

  • 1 tbsp. fresh sage, chopped


Tip: I usually assemble this the night before in the refrigerator so it’s ready to bake first thing in the morning. This dish serves 4 so if you need to serve more, double the batch and bake in a 9x13 dish.

  1. Preheat oven to 350F and spray 8 x 8 casserole dish with nonstick cooking spray.

  2. Place hashbrowns in dish and spread to make even. Sprinkle ham and cheese on top.

  3. Into a bowl, whisk together eggs, half and half, salt and pepper. Add sage. Pour egg mixture over hashbrowns and cover.

  4. Bake for 45 minutes or until golden and bubbly. Remove cover the last 5-10 minutes for a crispier cheesy top if desired. Enjoy!

Organizing Your Fridge with These 5 Easy Tips

Organizing my fridge and labeling everything has been on my list of things to do for a while now so as soon as I put these labels on I couldn’t wait to snap some pics. I actually needed to do a fair amount of grocery shopping when I took these photos so this is not a post about my fridge must haves because that is something I’m thrilled to share with you. We were out of a lot of food we keep on hand (Dr. Pepper to name one!) so stay tuned for that post and IGTV episode. In the meantime I’m excited to share how I organize our food in the fridge.



I mean, this is self-explanatory really but get rid of any old food (check expiration dates), condiments you never use and random things you’ve been keeping in there. For example, small jars of jam you got at a hotel that you thought were super cute so you took but you’ve never used? Tip: these are really cute but maybe put them in the pantry (as long as they’re unopened) and bring out the next time you put together a charcuterie board! Take out each drawer, shelf and bin and wash in hot soapy water and dry before returning to your fridge.


As I was putting each food item back, I started taking inventory of anything I needed or what I realized I had a lot of. For example, we love hot sauce so I made a mental mark that we’d probably want to designate an area for all of our spicy sauces!


Everyone has different needs and eats different foods so once you’ve emptied your fridge and cleaned it out then you can really access what kinds of foods you keep on hand. This helped me see what space made the most sense for each category and helped me choose the place where I wanted everything to go. Traditionally you see refrigerator drawers filled with vegetables and fruit but for us, we keep a lot of fruit on our counters so having a drawer just for fruit would be a waste of space for us. I decided our love of cheese would go in a drawer instead.


When I came across these custom labels on etsy by Vinyl Goods Co I knew I wanted to use them in our fridge (and pantry…blog post part 2 coming soon)! The farmhouse calligraphy script font was just perfect for our style and I loved that I could custom design exactly the categories that made sense for us. I mean, have you ever seen a label for a fridge that says “cookie dough”? Probably not. But in our house, we always have it on hand! Once I decided each category I wanted and the color and size I needed, I emailed Tiffany at Vinyl Goods Co and shared my list with her. For all of the clear bins, I choose white and then black for the labels on each shelf to make them easy to read. Here’s what I ended up with:

  • Leftovers

  • Refreshments

  • Milk

  • Snacks

  • Eggs

  • Specialty

  • Sauces

  • Veggies 

  • Fruit 

  • Cheese

  • Protein

  • Condiments

  • Dressings

  • Butter 

  • Spreads

  • Yogurt

  • Briny

  • Spicy

  • Cookie Dough

The labels were really easy to transfer onto each surface and they included instructions for how to do so. With each label I got more and more excited to finish!



The only way for your fridge to stay organized is by weekly check ins. Every time I take something off a shelf, I give a quick glance at what else is over there. I wipe down bbq sauces and make sure things are staying in place. I find that every time I grocery shop I end up doing a bit of maintenance to keep things nice and organized. This has been especially helpful when we have someone care for Milly. I love that they can easily find her snacks and since we added a bin just for Milly she can choose her snacks and the nanny can find her lunch easily because it is all contained.


What I love about an organized fridge is the more organized you keep it, the less chance of food going to waste! It also discourages you from buying things you don’t need. I hope this helps inspire you to organize your fridge. I’d love to see your photos and hear about any other ideas you come up with as you organize. Post your photos on instagram and tag me! xoxo, B

Mini Blueberry Hand Pies

This post is sponsored by the U.S. Highbush Blueberry Council


These are one of my favorite anytime treats and are way better than the toaster pastry in the box that you ate when you were 10. Bursting with bluetiful blueberry flavor, these are straight up sublime!


Super simple to make and made with three ingredients (store bought pie crust, homemade blueberry jam and glaze), I find myself whipping these up during the week for a sweet treat.


Filled with delicious blueberry jam and topped with sweet glaze and sprinkles, they are almost too pretty to eat! Check out my latest episode on IGTV where i show you how to make these and then scroll down for the full recipe!






    • 4 heaping cups organic blueberries, rinsed

    • 1 cup sugar


    • 1/2 cup blueberry jam (recipe above)

    • 1 large egg

    • 2 refrigerated pie crusts


    • 1½ cup powdered sugar

    • 1 tablespoon heavy cream or milk

    • 1 tablespoon blueberry jam (recipe above)

    • 1 teaspoon almond extract, optional

  • Sprinkles, for garnish


  1. For the blueberry jam:

    Place berries in a stainless steel pot and bring to a full boil, mashing the berries with a spoon. Boil for 1 minute on high heat, stirring constantly.

    Using a potato masher, break and smash blueberries. Add sugar and continue to gently boil for 3-5 minutes. Keep cooking and stirring for about 10 minutes or until thickened.

    For the hand pies:

    1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

    2. Crack egg into small bowl with a teaspoon of water, whisk and set aside.

    4. Unroll pie crusts and using a pizza cutter, cut the edges off (about 1 inch off all sides to create two 9-inch squares). Then cut each square into three 3-inch wide strips. You should have 6 total.

    5. Place 1½ tablespoons of jam on the bottom end of each strip. Brush exposed piecrust with egg to glue the sides. Gently fold top part of piecrust over the jam end. Using a fork, crimp the edges together on all sides. Repeat the process with the remaining piecrust.

    6. Place hand pies on prepared baking sheet and bake for 15-18 minutes.

    For the icing:

    In a bowl, whisk together powdered sugar, heavy cream, 1 tablespoon of jam and almond extract until smooth.

    To serve:

    Drizzle icing on top of each pastry tart and garnish with sprinkles.

Grapefruit Creamsicle Popsicles

This post is sponsored by Sunkist

All photography by @Ographr

All photography by @Ographr

These popsicles are creamy, tart, sweet and so refreshing! Made with fresh squeezed Sunkist California Star Ruby Grapefruit juice and vanilla bean ice cream, they are like the older, more sophisticated sister of the orange dreamsicle. You know, the one that traveled after college and lived in Europe for a year so she could immerse herself in another culture!


This grapefruit creamsicle popsicle is luxurious but also super easy to make and the best treat to serve after an evening of al fresco dining. I keep at least half a dozen on hand in the freezer for those hot summer days too. Great for grown ups and children, it’s my go to sweet for summer. I hope you enjoy this recipe as much as I do. Be sure to scroll down for the full recipe!



Makes 10 popsicles


  • About 2.5 cups of fresh squeezed Sunkist California Star Ruby Grapefruit juice (2-3 grapefruits)

  • 2-3 tablespoons of agave (optional)

  • About 2.5 cups of vanilla bean ice cream, softened

  • Supplies: Frozen Popsicle Molds with Sticks


  1. If you’d like your grapefruit juice sweeter, sweeten juice to taste, adding 1 tablespoon of agave at a time.

  2. Fill each popsicle vessel with about 1/4 cup of juice. Top with about 1/4 cup of ice cream.

  3. Add popsicle sticks and freeze for 4 hours or overnight.

  4. Enjoy!

Milly's Zucchini Carrot Banana Muffins

Anytime I post these muffins on IG, I get dozens of comments asking for the recipe. I finally wrote it up and even shot a video with Milly making them!!! Still need to take pics but it’s on my list of things to do!

These are my go to homemade snacks for Milly. She loves them and as I’ve said before, I never give Milly food I don’t love too. These muffins are slightly sweet, packed with veggies, whole wheat and I did a few healthier swaps too (no refined sugar). One batch makes 12 standard muffins or 24 mini muffins. I usually double the batch and freeze half for those weeks when I open the fridge or pantry and feel like there’s nothing to eat between meals. They are great for on the go. Anytime we travel, you can find these in our bag! If you like zucchini/banana bread and carrot cake you’ll love them too!

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Last fall I swapped out carrots for pumpkin puree because I had some leftover in a can already. So instead of adding 1/2 cup of carrots, just add 1/2 cup of pumpkin. I know there are many of you reading this right now thinking “Blasphemy! You can’t have pumpkin if it’s not fall!” and I actually agree with you LOL but from what I know about all you PSL Basic B’s out there, you’re already imagining it so I’m giving you permission. Do it! This photo is from last year when I did just that! Scroll down for the full recipe and then tag me on IG when you make these!


Zucchini Carrot Banana Muffins

By Brandi Milloy


  • 1 large egg

  • 2 tablespoons butter, unsalted and at room temperature

  • 1 cup zucchini, finely grated and patted dry (about 2 small zucchini)

  • 1/2 cup carrots, finely grated

  • 1 ripe banana, mashed

  • 1/2 cup applesauce

  • 1/2 cup pure maple syrup (you can also use honey or agave)

  • 1 cup whole wheat flour (we use white whole wheat flour) or all purpose flour is fine!

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt


  1. Preheat oven to 350F. Place cupcake liners in muffin tin.

  2. Into a bowl, mix your wet ingredients (egg, butter, zucchini, carrots, banana, applesauce, syrup). Into another bowl, mix your dry ingredients (flour, cinnamon, nutmeg, baking soda, salt).

  3. Combine wet and dry ingredients and mix.

  4. Using an ice cream scoop, fill each tin about 3/4 full.

  5. Bake for 18-20 minutes or until muffins rise and bounce to the touch.

Blueberry Layered Cake

This post is sponsored by the U.S. Highbush Blueberry Council


This blueberry layered cake might just be the sweetest most charming dessert I’ve ever made! Layered cakes are one of those impressive desserts that look like a lot of work but I have a few tricks for making them so well you’ll be volunteering to make them for every special occasion!


From the fluffy buttery cake to the creamy frosting and the juicy, fresh blueberry filling this is one of those cakes everyone can’t get enough of. It’s perfect for any bunch-your Mom on Mother’s Day, a bridal shower, baby shower or a birthday! Be sure to post your photos on Instagram-I can’t wait to see your creations and tag me @BrandiMilloy. Keep scrolling for the full recipe!


All photography by @Ographr





1 box butter cake mix (you can also use yellow or white cake)

ingredients for cake mix (eggs, oil, water)

Three 6” round cake pans

Non stick cooking spray


2 cups frozen blueberries, rinsed and patted dry

2 tbsp. maple syrup

Juice from half a lemon


1 cup unsalted butter (2 sticks, at room temperature)

4 cups powdered sugar, sifted

3-4 tbsp. heavy cream or milk

1 tsp. vanilla extract


1 cup fresh blueberries

handful of chamomile flowers or other edible, organic flowers


  1. Prepare cake mix according to box. Spray cake pans with non-stick cooking spray and then divide batter into three cake tins. Bake at 350F for about 25 minutes or until cake is baked through. Allow cakes to cool. Once cooled, use a serrated knife to level and make each cake even by removing the baked dome part.

  2. For the blueberry filling, add all of the ingredients into a sauce pan and cook on medium heat for about 10 minutes stirring as it cooks and mashing the berries slightly. Mixture will start to thicken. Remove from heat and allow to cool completely

  3. Make buttercream frosting by adding butter, powdered sugar and salt to mixer and mix. Slowly add in heavy cream/milk 1 tablespoon at a time. Add vanilla and keep mixing until fluffy! Put frosting in pastry bag or place in plastic bag and snip corner about 1/2” opening.

  4. To assemble cake: Start by adding a little bit of frosting to center of cake stand/cake plate. Place one cake in center. Top with 1/3 of buttercream and 1/3 of blueberry filling. Repeat this step two more times.

  5. Garnish cake with fresh blueberries and chamomile flowers and serve! Can be kept in refrigerator for up to 3 days but allow to come to room temperature before serving.

My Rainbow Berry Pop-Tart Doughnut at Sidecar

What an honor to be chosen to create a doughnut for Sidecar Doughnut’s Chef Series Collaboration program. Creating this doughnut was so much fun but also tough because I had so many ideas! I mean you probably already know what a few of those are (I mean can you google me without Oreo popping up?) but I kind of don’t want to share them cause they’re SO good. Haha!


Ultimately we landed on a bit of a 90’s throwback doughnut that reminds me of my favorite anytime treat, the Pop-Tart! Allow me to introduce you to my rainbow berry pop-tart doughnut! Isn’t’ she a star?


The process was really so hard though. I couldn’t decide between creating it with a raised yeast doughnut or cake doughnut but if you’ve ever been to Sidecar they kill it when it comes to cake doughnuts so I had to choose cake! It’s so doughy and dense and like no other cake doughnut I’ve ever had before!


It’s dunked in a triple berry glaze featuring blueberries, strawberries and raspberries and then dipped in a shortbread crumble, drizzled with vanilla cream and topped with rainbow dust aka my favorite fruity cereal! It’s so spot on delicious and I’m so proud I could cry!


It’s been doing so well and selling out fast but don’t worry, they make them every two hours in small batches so just hang around at the beach until they’re ready. It’s so worth it!


Also, my doughnut is only available the entire month of April so head over to Sidecar before May AND I’m beyond thrilled to share that a portion of all proceeds will go to the Boys & Girls Clubs of Santa Monica! This is a cause that is near and dear to my heart and a place I worked and volunteered at for several years when I first moved to LA while I was auditioning to be a TV Host. I love supporting their efforts to develop young people, especially those who need us the most. It also made sense since the club is just a few blocks away from the Sidecar Santa Monica location!


I’ve been so grateful to see all of people enjoying my doughnut. I love getting tagged on instagram or even text messages from friends saying they are at the shop grabbing the doughnut. It really means so much to me. I can’t wait because in a few days I invited a few kids from the Boys & Girls Club to try the doughnut and I hope they enjoy it! Thank you to everyone who has been just as excited as me at this opportunity. It’s one for the books! xo, Brandi

Homemade Fruit Stand Snack

I love everything about summer- especially when it really starts to get warm and on every corner in LA you’ll see a rainbow umbrella perched atop a fruit cart stand. Ripe watermelon, bright mango, juicy pineapple, melon, cucumber and jicama sliced large and wrapped in bags ready for the next customer drive by. If you want it served the traditional way, they’ll squeeze fresh lime juice and sprinkle chili lime seasoning on top. One summer I practically lived on these bags of fruit. I’d get off work late, pull up and buy a bag of Mexican fruit and sit in traffic long enough to miss dinner and be so exhausted by the time I got home that the only thing sustaining me after 3pm was the fruit. This is one of those snacks that takes little effort but most are too lazy to do. I mean you do need to wash and slice fruit so I get it. We are people of convenience. If I’m just making this for myself and only have a few ingredients on hand, I’ll try to do at least two sweet options and one vegetable. The recipe is so easy I’ll spare you on actually writing something out but basically you slice your fruit , sprinkle with a little fresh lime juice and top with chili lime seasoning or Tajin (these little to go packets are perfect). This is a great snack for on the go! Being a Mom forces you to always pack snacks and this is when I pack one for myself too. Wait to squeeze the lime and seasoning on top until you’re ready to enjoy. Would love to know what fruit combos you put together and if there are any other toppings you like, let me know! I’m always down to try something new.