When I was in high school, I was involved in a culinary arts program called C-CAP, which helps kids learn about the restaurant industry and teaches them valuable information and techniques in order to work in the industry successfully. I learned so much about cooking (and knife skills especially) and I’d easily say that it really laid out the groundwork of everything I know today. At the end of the program, all the senior students participate in a cooking competition and then you’re awarded scholarships from different culinary schools across the country. And although I didn’t finish culinary school, because I realized working in a kitchen just wasn’t for me, I’m still thankful for being a part of this program because I learned so much and still use that knowledge today. I say all of this because crêpes was one of the recipes we had to learn to make in the preliminary competition and so to this day all of my experience with the dish comes from when I was in high school, making hundreds of them as I practiced at home. Now I’m teaching Jules how to make them, albeit without the pastry cream as in the competition, in this week’s episode of Married and Hungry, and trying to get him to stop hating crêpes for no apparent reason.
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With Mother’s Day just around the corner I think it’s high time we talk about a recipe that our mothers will enjoy. Now, I’m in the mindset that every day should be Mother’s Day, and that we shouldn’t only put emphasis to the women who sacrificed and raised us with unconditional love, on this particular day. Rather, we should remember to thank them as much as possible and tell them we love them as often as we can. Even if we’re not fortunate enough to have them around anymore, well, let’s remember them always. So I guess what I’m trying to say is that this post is dedicated to all the women out there that have cared for and loved children, whether they physically gave birth to them or not. A mother is a strong woman who makes the world a better place by providing love to those in need. I could go on and on about how amazing my mother is and how she’s the best in the world, but I won’t because she knows this, I tell her all the time. I also won’t do it because she isn’t the only one out there. With that being said, in developing that perfect Mother’s Day recipe, I did take inspiration from my mother’s favorite brunch dish and that of course is Eggs Benedict. This Eggs Benedict Casserole, in partnership with my friends over at 
On this week’s episode of 
I have such a profound love of doughnuts that I’m sure I’ve written about it more than I should on this blog, but it’s a love that will never die because I’ll never say no to a doughnut. I’ve always stated that the tried and true traditional fried version will always be 100 times better than the baked variety, and I still hold to that statement. These Strawberry Rhubarb Doughnut Muffins, however, are here to change my mind, and I’d be lying if I said they weren’t doing a good job of convincing me. They’re soft and moist muffins dipped in melted butter, rolled around in cinnamon sugar and filled with a delicious homemade quick strawberry rhubarb jam. They’re a doughnut dream come true and you need to make them ASAP. The jam is from this 
These Pineapple Upside-Down Scones are for everyone out there that loves a sweet treat first thing in the morning. Although, this time you actually have a valid excuse to indulge yourself. They’re decadent enough to be made for dessert, of course, but are still quite simple to be served for a brunch or light breakfast. I took the 
Today I’m sharing a simple and yet, super delicious recipe from Ashley Rodriguez’s (
