Chorizo & Egg Breakfast Stuffed Peppers

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Chorizo & Egg Breakfast Stuffed Peppers: bell peppers are filled with a delicious creamy chorizo & egg mixture making for a healthy, yet hearty breakfast.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Hello there! Remember me? I’m the girl who gets on here and posts a recipe every five weeks or so… It’s been too long since I last posted a recipe, but I’m glad to share this one with you today.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Today, I’m breaking the promise of my blog’s name – always sweet – and bringing you a savory dish (I suppose life can’t be all sugar, huh? Or can it? Hmm…). Though not as strict as at one time, I like to keep our meals (mainly dinner) as low in carbs as possible. So this particular recipe emerged from an attempt to make this Egg & Sausage Breakfast Ring a bit healthier and lower in carbs. The filling was already quite delicious, but I did do some tweaking: I added a little spice with the chorizo, omitted the bell pepper (because you already have a lot of that!), substituted a yellow onion for the green, and added a handful of cilantro for flavor. Then, of course, to ditch the extra carbs, used bell peppers to nest the filling instead of crescent biscuits.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Of course, the original version with the bread is quite tasty and I still like to make it every now and then, but I love that the bell peppers add an extra dose of healthy and also makes this quite a filling breakfast/brunch.

Chorizo & Egg Breakfast Stuffed Peppers | Sempre Dolce

Something to note is that I used a 9×13 in. pan, but am thinking that I might could have gotten away with using my 8 in. square as there was a bit too much room in the former mentioned size. I think it depends on the size of your peppers and not all mine were the biggest.

Another thing to note is that if you’re not a fan of chorizo, feel free to substitute with 1 lb of pork bulk sausage. You can also omit the cilantro, if you desire. Also, if you like extra spice (YES, please!! #spicemylife), I think adding some chopped jalapeno would just take this dish to another world. In fact, next time I make these you can bet a jalpeno party is happening…

Oh, one more note: usually I pre-roast the peppers, then fill and bake them. However, this time round I skipped the preliminary roasting and baked them the entire time with the filling inside. If you want to cut down on time, which I usually do, then I recommend you do it this way – you just might want to bake it a little longer than the 30 minutes, as my peppers were still a bit crunchy.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

I hope you enjoy this dish as much as my family has!

Cottura Felice!

Chorizo & Egg Breakfast Stuffed Peppers
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  • 6 bell peppers, any color (I like to use red)
  • 1 lb chorizo sausage, casings removed
  • 1 small/medium (or ½ large) yellow onion, chopped
  • 6 large eggs
  • pinch salt
  • ¼ tsp. ground pepper
  • 4 oz cream cheese, softened (6 oz if you want it extra creamy and rich)
  • 1 C. shredded monterey jack cheese blend (I like to use Kraft’s Mexican blend)
  • one handful of cilantro, roughly chopped + plus more for garnish, if desired
  • cotija cheese for serving, optional


  1. Preheat oven to 350° F.
  2. Cut off the tops of the peppers, remove and discard seeds and membranes.
  3. Place peppers upright in a 9x13 in. baking dish (see note in post!) and set aside.
  4. In a skillet set over medium-high heat, cook chorizo and onions, stirring occasionally, until chorizo is thoroughly cooked.
  5. While the sausage is cooking: in a large bowl, whisk together eggs, salt, and pepper with a splash of milk or heavy cream until combined; set aside.
  6. When sausage/onion mixture is done cooking, remove from skillet and place in a colander to drain excess fat.
  7. Place egg mixture in skillet and stirring occasionally, cook until eggs are set but still moist.
  8. Turn off heat and to the skillet, add sausage/onion mixture along with cream cheese, and chopped cilantro, stirring to combine.
  9. Spoon mixture into each pepper, filling to the top, or close to.
  10. Add ½ C. water to the bottom of baking dish and drizzle the peppers with a little olive oil.
  11. Cover dish with foil and bake for 30 minutes (I think they could probably actually go for 35 minutes, but I’ll leave that decision to you - see note in post!).
  12. After 30-35 minutes, remove from oven.
  13. Remove foil and sprinkle tops with the shredded cheese.
  14. Return to oven and bake, uncovered, for an additional 15-20 minutes. (Again, to ensure softer peppers, I would probably bake for 20 minutes.)
  15. Serve with chopped cilantro and crumbled cotija cheese on top, if desired.


Sour Cream Pancakes with Apple Pie Topping

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Sour Cream Pancakes with Apple Pie Topping: these sour cream pancakes are luscious, rich, and melt-in-your-mouth. Topped with an apple pie topping, which adds just the right amount of sweetness, these pancakes are a fall breakfast must!

Sour Cream Pancakes with Apple Pie Topping |

Happy Thanksgiving week, dear readers! Do you have any special plans for the days leading up to and for the holiday? Do you travel? Do you spend it with family/friends? Do you have a nice quiet celebration at home? What do you do??

My family alternates between Boston and Texas every year and this year we’re in Texas. I’m hoping to start baking as early as tomorrow (thank goodness for cheesecakes which can be made ahead of time!), but we’ll see – I don’t have any of the groceries yet. :/

Sour Cream Pancakes with Apple Pie Topping |

I do hope that no matter where and how you are celebrating, and who you are celebrating with, that this holiday will bring much joy and times of grateful musings – even in the midst of possible pain and sadness.

There is always so much to think about, so many things that need to be done, and time seems to quickly be running out. There are times of sadness and anxiety; times when life seems to be nothing but a nightmare and you wonder why you’re even here. However, even in the midst of such times, you can look up and see a gorgeous sunset or sunrise, experience the joy of a sudden breeze, watch the snow fall and the earth become quiet and still, and all of a sudden joy and light creeps into even the darkest of places. You become full of gratitude, and thankful that you should be granted such a gift.

Sour Cream Pancakes with Apple Pie Topping | Sempre-Dolce.comSour Cream Pancakes with Apple Pie Topping |

My mom picked up the children’s picture book (sometimes I think these books are written more for the adults, don’t you?), Penguin Problems by Jory John some days ago and brought it over for me to look at – we both ♥ children’s picture books – and I fell in love. Not only is it a cute and humorous story full of lovely illustrations, but it also contains this quote which I think speaks to what I’ve been talking about. It is delivered by a walrus who is speaking to the main character, a penguin, who goes about the day complaining about this and that.

“Good afternoon. I sense that today has been difficult, but lo! Look around you, Penguin. Have you noticed the way the mountains are reflected in the ocean like a painting? Have you gazed upon the blue of the cloudless, winter sky, my friend? Have you felt the sun as it gently warms your back? Have you simply stood with your penguin brothers and sisters and elders, who adore you?

Yes, some things are challenging out here. Yes, we all have difficult moments, from the walruses to the polar bears, from the whales to the penguins. But hear me now, my new friend: I wouldn’t trade my life for any other, and I am quite sure you wouldn’t, either. I am certain that when you think about it, you’ll realize that you are exactly where you need to be.”

Sour Cream Pancakes with Apple Pie Topping |

I think that about says it all right there! Sometimes we need to stop and look around and see the joys and beauty about us. And occasionally it can be a little hard to make out, but it’s there. It’s there.

Sour Cream Pancakes with Apple Pie Topping |

OK, moving off my Thanksgiving clichés (bless you if you’ve made it this far!) and onto these sour cream pancakes! My older brother is the pancake/waffle maker in the family and has been making them on Sundays for yeeears now. So it’s only natural that he be the one to introduce me to these pancakes, which have become a personal favorite.

These sour cream pancakes are not too thin and not super thick either. They are the perfect middle ground and the flavor is outstanding. They are a richer pancake and out of this world with chocolate chips (I’m drooling over here…).

Did I mention they melt in your mouth?

It is a pancake of many qualities.

Sour Cream Pancakes with Apple Pie Topping |

I’ve been wanting to share this recipe for a while now and am super happy to share this version perfect for fall mornings (or evenings – I’m a believer in breakfast for dinner). What I did was made the original recipe (with a couple of tweaks) and added some nutmeg to complement the apple topping. The apple topping is actually the filling I use in these apple hand pies and I love it as it can double as a topping (my sister just made it as a topping for pound cake) and is so perfect for fall. 

Sour Cream Pancakes with Apple Pie Topping | Sempre-Dolce.comSour Cream Pancakes with Apple Pie Topping |

Now an important thing to note is that if you are making these for 6 or less people, half the pancake recipe. It makes enough to feed a small army, which is perfect if you have visiting guests.

Sour Cream Pancakes with Apple Pie Topping |

I hope you enjoy!


Sour Cream Pancakes with Apple Pie Topping
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  • 3 C. all-purpose flour
  • 6 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • 1½ tsp. baking soda
  • 1/4 tsp. Salt
  • ¼ tsp. ground nutmeg
  • 3 c. sour cream
  • 1¾ c. milk
  • 6 tbsp. unsalted butter, melted
  • 3 large eggs
  • 2 tsp. vanilla extract
  • Topping:
  • 4 C. apples (about 3 large - granny smith work well) cut into small cubes
  • 2 tsp. lemon juice
  • 1/4 C. granulated sugar
  • 1/4 C. brown sugar, firmly packed
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ground nutmeg


    For the pancakes:
  1. Turn oven onto warm setting ( about 175° F.).
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda,
  3. salt and nutmeg.
  4. In a medium-sized bowl, whisk together sour cream, milk, melted butter, eggs, and vanilla.
  5. Add wet ingredients to the dry ingredients, whisking until just combined (batter will have small-medium size lumps).
  6. Set aside.
  7. If you are using an electric griddle, set to medium heat. If you are using a stove top griddle or skillet, wait until apples are almost done cooking, then heat over medium heat.
  8. For the topping:
  9. In a medium/large bowl, toss apples with the lemon juice.
  10. In a small bowl, combine the next 4 ingredients.
  11. Spoon mixture over apples and toss gently to coat.
  12. Place apple mixture in a large skillet over medium-high heat, covered, for about 8-10 minutes, stirring occasionally until juices are bubbling and apples are soft.
  13. While apples are cooking, begin cooking pancakes.
  14. Working in batches, grease griddle (or a skillet) with butter and pour ⅓ C. batter (per pancake) onto griddle/skillet, spacing each about 2 in. apart.
  15. When bubbles appear around edges and the bottoms are golden brown, flip and cook until other sides are golden brown, about 4 minutes total.
  16. When apples are done cooking, remove lid and place skillet with topping onto a warming burner or keep on very low heat until ready to serve.
  17. Transfer cooked pancakes onto a baking sheet, covering loosely with foil and place in warm oven until ready to serve.
  18. To serve, transfer apple topping to a heatproof bowl and serve alongside pancakes.
  19. Serve with syrup (maple’s the best!), butter, or whipped cream, if desired.


Remember to half the recipe if making for less than 8 people!

These pancakes can be enjoyed without the topping year-round and are super delicious with chocolate chips!


Recipe adapted from Country Living (pancakes) and Southern Living (topping)


The Best Chocolate Baked Doughnuts

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The Best Chocolate Baked Doughnuts: These baked chocolate doughnuts are easy to make and so decadently delicious. Studded with chocolate chips inside and full of chocolate flavor, you won’t miss the fryer for these!

The Best Chocolate Baked Doughnuts |

Do you ever get those cravings that hit full force and won’t let go until satisfied?

Uh-huh, you know what I’m talking about. The thing which makes a person tell every poor soul around that they feel like _____ for days, weeks (maybe even months!) on end until the glorious moment when they finally get it. I had been dealing with one of these cravings until it was finally put to rest yesterday. For weeks I had this craving for a sour cream doughnut, and even more specifically, a sour cream doughnut from Krispy Kreme. So yesterday I finally had enough.

The Best Chocolate Baked Doughnuts |

Sometimes on Sunday after church, we as a family like to occasionally to treat ourselves to some goodies from our favorite bakery in Dallas or maybe to some doughnuts from Top Pot. Yesterday was one of those days and the favored choice going around the car was the bakery. But me? I wanted a doughnut, I wanted Top Pot. I don’t know why, but sometimes I would happily pass on a Kouign Amann (seriously??) for the simple pleasure of a doughnut. I don’t know why – maybe it’s like the difference between classical and easy listening music; one is a more involved experience that requires most, if not all of a person’s attention to hear and process the beauties within, while the other requires very little thought and attention and is thus turned to in times when heavy brain involvement is not desired.

The Best Chocolate Baked Doughnuts |

Or maybe it’s like comfort food; that occasional desire for chicken pot pie, pizza, macaroni etc. as opposed to the more refined meal.

Whatever the reason, I wanted a doughnut. And even when the decision for the bakery was made, I was still determined to get my doughnut. So I did. After picking up some croissants and kouign amann, we went to Krispy Kreme and I finally got my long desired sour cream doughnut. I am satisfied. (However, Landon has been dealing with cravings involving a special In n Out burger and I have a feeling we won’t hear the end of it until he gets one. Patience, Landon, patience.)

The Best Chocolate Baked Doughnuts |

I don’t know what cravings you might have right now, but I sure hope doughnuts are in there somewhere, because today I have for you a baked doughnut recipe to end all baked doughnut recipes. I’ve talked before about my thoughts on doughnuts and fried vs baked and how fried is usually better for the authentic doughnut experience, but sometimes there are recipes that will not leave you missing the fried ones. This is one of them.

The Best Chocolate Baked Doughnuts |

This is a recipe my brother Parker has been making for years and it’s always a special treat when he does. Oh my goodness, they are the best home-baked chocolate doughnuts I’ve ever had. They are so perfectly chocolaty and melt-in-your-mouth. Some doughnut recipes can taste fudgy (which, depending on the recipe, can be good or bad) but these have just the right chocolate flavor. They also have a good texture as they’re not (sorry to use this word again) too fudgy and also not dry.

The Best Chocolate Baked Doughnuts |

Unfortunately, I’m not doing this recipe any justice in my description – I’m finding it very hard to explain why these are so so darn good! So all I can do is to strongly urge you to make them for yourself and taste the awesomeness. Make them and see why my family raves about and begs for these doughnuts.

The Best Chocolate Baked Doughnuts | sempre-dolce.comThe Best Chocolate Baked Doughnuts |

Please be sure to read the recipe notes before baking!

The Best Chocolate Baked Doughnuts
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  • 2 1/2 C. all-purpose flour
  • 1 C. packed brown sugar
  • 2/3 C. unsweetened cocoa powder
  • 1/2 C. granulated sugar
  • 2 tbsp. espresso powder or instant coffee granules.
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs, lightly beaten
  • 1 C. buttermilk (or regular milk)
  • 1 C. (2 sticks) butter, melted
  • 1 tsp. vanilla extract
  • 1 (12 oz) bag mini semi-sweet chocolate chips
  • Glaze:
  • 4 C. powdered sugar
  • 2 tbsp light corn syrup
  • 1 tsp. Vanilla extract
  • 1/4 - 1/3 C. milk


  1. Preheat oven to 375° F.
  2. Generously spray a doughnut pan with cooking spray, set aside.
  3. In a large bowl, whisk together flour, brown sugar, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt. Make a well in center of flour mixture, set aside.
  4. In a medium bowl, combine egg, milk, melted butter, and vanilla.
  5. Add wet ingredients to flour mixture, stirring until smooth.(Some folding may be required to incorporate all the flour mixture.)
  6. Stir in chocolate chips.
  7. Spoon batter into pans, filling cavities about ¾ full (please see note below if you haven’t already!).
  8. Bake for 8-10 minutes, until tops spring back when lightly touched or toothpick comes out with moist crumbs attached when inserted.
  9. Remove from oven and let cool in pan for 5 minutes.
  10. Invert doughnuts onto a cooling rack and let cool almost completely before glazing. During this time you can go ahead and re-spray pan and bake more doughnuts.
  11. For the glaze:
  12. In a medium bowl, combine first 3 ingredients.
  13. Add milk, whisking to combine (start with ¼ C. and add a little more if glaze is too thick).
  14. Place wax or parchment paper under rack/s with doughnuts.
  15. Spread glaze generously over doughnut tops, or dip if making mini doughnuts(if desired, top with sprinkles). Let stand a few minutes to allow glaze to set before serving.
  16. Yields: 15 doughnuts


For mini doughnuts, I would recommend halving the recipe - unless you need more than 36 doughnuts (the recipe as is would yield about 70+). :)

For a mini doughnut pan, fill cavities ½ full instead of ¾. Bake for 6-8 minutes.

These doughnuts are pretty versatile topping-wise. I haven’t tried any of these options personally, but I think some of these glazes/toppings would be fun to play around with:

For a fall theme, try a pumpkin or maple glaze.

For Christmas, maybe a chocolate peppermint glaze with crushed peppermints on top?

A ganache topping would be tasty!

A plain powdered sugar coating would be fun as well.

Feel free to experiment around!


Recipe only slightly adapted from Better Homes and Gardens.


Pumpkin Streusel Bread (with Maple Glaze!)

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Hello November! (Excuse me, but weren’t you just here?) Wait, where did the other ten months go?

Pumpkin Streusel Bread | Sempre Dolce

Who’s ready for Thanksgiving?

Ah, Thanksgiving – the food lover’s holiday.

Pumpkin Streusel Bread | Sempre Dolce

Today, we’re going to talk pumpkin bread. And we’re going to talk about the best pumpkin bread evverr.

This pumpkin bread is it.

Now, I’m not going to say this is THE only pumpkin bread I’ll ever make again because I always like to try different recipes for different reasons, but to be honest, this recipe comes the closest to end-all status.

Pumpkin Streusel Bread | Sempre DolcePumpkin Streusel Bread | Sempre Dolce

Let’s discuss its qualities:

  • It’s moist.
  • It’s full o’ flavor.
  • It’s versatile (you can add nuts, you can add chocolate, you can add nuts and chocolate…).
  • It has a deliciously thick streusel topping.
  • It’s finger licking, I’ll-have-another-slice-then-another good.

It’s… perfect.

Pumpkin Streusel Bread | Sempre Dolce

And you need it in your life stat. Now. Pronto.

OK, wait. Before you head to the kitchen I want to tell you more. I mentioned its versatility, so let’s talk about this for un momento.

I was first introduced to this recipe as a plain bread; no streusel, no glaze. And it was delicious. So if streusel is not your thing, leave it off.

Glaze not appeal to you? Leave it. What’s that? You like glaze but are not crazy about the maple? Well, make a plain glaze – it’ll still be 100% delicious, I’m sure.

Think it needs some chocolate? First of all, you’ve just become my friend. Second, go for it! Maybe add some mini chips to the streusel, or add regular (or mini) chocolate chips to the batter  – semi-sweet would be scrumptious.

If you’re a fan of nuts, feel free to go that route as well – you see? This bread awaits your creativity!

Pumpkin Streusel Bread | Sempre DolcePumpkin Streusel Bread | Sempre Dolce Pumpkin Streusel Bread | Sempre Dolce

OK, now go forth and make some bread!

Pumpkin Streusel Bread | Sempre Dolce

The Lowdown: Packed with flavor, moist, and extremely addicting, this pumpkin bread topped with a thick coating of brown sugar streusel and finished with a maple glaze, is a fall recipe you won’t want to pass up!

Pumpkin Streusel Bread (with Maple Glaze!)
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  • ¾ C. all-purpose flour
  • 1/2 C. light brown sugar, packed
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. table salt
  • 5 tbsp. unsalted butter, melted
  • Bread:
  • 1 ¾ C. all-purpose flour
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground allspice
  • 2 eggs
  • ¾ C. dark brown sugar, lightly packed
  • ⅓ C. granulated sugar
  • 2 tsp. navel orange zest
  • 1 tsp. lemon zest
  • ½ C. canola oil
  • 1 ¼ C. pumpkin puree
  • Glaze:
  • 3/4 C. powdered sugar
  • 2 Tbsp. maple syrup
  • 2 Tbsp. milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. Ground cinnamon
  • 1 pinch ground cloves


    For the streusel:
  1. In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Drizzle melted butter over dry ingredients and stir until thoroughly combined. The mixture should feel clumpy and not sandy, when gently squeezed between your fingertips. If mixture is still too dry, add a little more melted butter until you reach the right consistency.
  2. Set streusel aside.
  3. For the bread:
  4. Preheat oven to 325° F.
  5. Spray a 9 x 5 x 2 ½ in. loaf pan with baking spray or grease generously with butter, set aside.
  6. In a medium-sized bowl, combine first 7 ingredients, whisking to combine.
  7. In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the eggs on medium-high speed for 2 minutes, or until lightened in color.
  8. Add the brown sugar, a little at a time and beating briefly after each addition.
  9. With the mixer still running, slowly pour in granulated sugar. (Scrape down sides of bowl as needed.)
  10. Next, add orange and lemon zests and beat for 1 minute, scraping down sides of bowl as needed.
  11. Reduce mixer speed to medium-low and pour in oil in a slow and steady stream, beating for 2 minutes, or until thoroughly combined.
  12. Reduce mixer speed to low and add pumpkin puree, mixing until thoroughly combined.
  13. Add dry ingredients in two additions and mix for 10-15 seconds, until just combined.
  14. Pour batter into prepared pan. Divide streusel evenly over the top, breaking up any large clumps.
  15. Bake for 65-70 minutes (mine baked 70), or until a toothpick inserted in the center comes out clean or with very little crumbs attached.
  16. Remove from oven and place on a cooling rack to cool. Once loaf is almost cool, invert onto cooling rack or a serving plate. Turn bread over so streusel is on the top.
  17. Prepare the glaze.
  18. For the glaze:
  19. Combine all 6 ingredients into a small bowl and whisk to combine. If you feel glaze is too thick, add a little more milk until you reach your desired consistency (make sure glaze is not too thin!).
  20. Serve fresh (the best!) or store at room temperature, covered in plastic wrap, for up to 5 days.


If you wish to add in chocolate chips or nuts, do so by folding into the batter with a rubber spatula before pouring into the pan.


Recipe adapted from: Carole Walter’s book: Great Coffee Cakes, Sticky Buns, Muffins & More (bread), Fine Cooking (streusel), and Epicurious (glaze).

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