I love the morning of New Year’s Day. I create a grab-n-eat buffet so everyone can get their energy back from the long week of festivities and start off the new year on a full belly. The last month has been crazy with shopping, wrapping, decorating, cooking, baking, and making sure everything was perfect for the holidays so, I keep it simple but still keep the feel of the holidays. I partnered with Wildgrain to share my New Year’s Day Simple and Easy Breakfast!
My secret is….. Wildgrain Subscription Bread Box!
They do all the cooking and baking for me and all I need to do is pop everything in the oven. Small-batch bakers and pasta makers across the country partner with Wildgrain to provide nutritious artisanal breads, pastas, and pastries in a monthly themed subscription box that’s too delicious to resist. I can have everything from the freezer to the table in 25 minutes.
I pre-cook the bacon and make the spinach dip ahead of time but everything is baked fresh in the morning. Forget the supermarket bread and pastry! If you buy it the day before, they aren’t fresh the next morning and who wants to go to the store after a late night of celebrating! Not me!
Wildgrain helps make The New Year the perfect time to start baking up some delicious pastries, and breads with their signature subscription box! My favorites are the sour dough breads, the croissants, and the biscuits! You will also love their fresh homemade pasta, which being from an Italian family who makes their own pasta, I can honestly say, it’s delicious!
TIP: The sour dough bread makes the best French toast you ever had! Cut it on the thicker side and don’t forget the confectioner sugar to top it off!
For my New Year’s Day Mini Breakfast Buffet, I served the Orange Cranberry Biscuits, The best Croissants you’ll ever have! The croissants are large enough to make a sandwich, they’re flaky and crispy on the outside and melt in your mouth on the inside.
I decided I was going to make a Spinach Artichoke Dip in a Sour Dough Bread Bowl
This is an easy recipe you can do in the microwave.
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped
- One 14-ounce can artichoke hearts, drained well and coarsely chopped
- 4 ounces fresh mozzarella, torn or shredded
- 1/4 cup Pecorino Romano or Parmesan- grated
- 1 tomato cut into small cubes
Mix all ingredients in a microwave safe bowl, stir well. Microwave on high for 2 minutes, stir well, repeat until all cheeses are melted and the dip is hot. Cut around the bread leaving a half inch around the edge. The bread you removed to make the bowl, cut in cubes, dust with olive oil and toast.
A Wildgrain Subscription bread box is a must have for the New Year!
Start getting fresh items delivered right to your door create by chefs.
I’m also giving you $10 OFF your first Wildgrain Box with code RACH10 or just click the link above.
Take a look at the boxes available for January
January Mixed Box:
Plain Sourdough Loaf
Cranberry Pecan Sourdough Loaf
Spelt Sourdough Loaf
Fettuccine Pasta
Tonnarelli Pasta
Giant Chocolate Chunk Cookies
+ free Croissants
January Bakery Box:
Plain Sourdough Loaf
Cranberry Pecan Sourdough Loaf
Spelt Sourdough Loaf
English Muffins
Giant Chocolate Chunk Cookies
Happy New Year and Your Welcome!
