It's @churchofjesuschrist's semi-annual General Conference this weekend and it's one of my FAVE weekends of the year. Cooler weather, leaves are changing, I get to relax in my PJs, hang with the fam, and enjoy good eats! It's a much-needed weekend of spiritual uplifting and rejuvenation. ❤️ Sharing four of my go-to General Conference weekend brekkies that are easy to make for the fam or a big crowd. 😍

Zesty Orange Sweet Rolls

Makes 24 rolls
185 calories / 6F / 29C / 4P / per roll with glaze

ROLLS:

• 2 ½ tsp. instant yeast
• ½ cup warm water (100-115 degrees)
• ½ cup grass-fed butter
• ½ cup raw honey
• 1 tsp. sea salt
• 1 cup cooked, mashed sweet potatoes
• 1 cup unsweetened almond milk
• 2 beaten eggs
• 5 cups white, whole-wheat flour

FILLING:

• 2 Tbs. melted grass-fed butter
• 2 Tbs. raw honey
• 1 tsp. orange zest

GLAZE:

• 1 cup powdered sugar
• 2 Tbs. pasteurized egg whites
• 1 Tbs. fresh squeezed orange juice
• 1 tsp. orange zest

1. Beat eggs in a small bowl; set aside. Dissolve yeast into warm water. Once dissolved, pour eggs into water with yeast; set aside. Remove the skins from the sweet potatoes and beat with hand mixers until smooth; set aside.

2. Heat almond milk in a pot over high heat until small bubbles form around the edges. Remove from heat. Add the cold butter, honey, salt and sweet potatoes. Stir until all the butter is melted and the mixture is smooth.

3. Place in a bread mixer or Kitchen Aid Mixer. Add the egg mixture and the flour. Knead for 10 minutes. Cover and let rise in the fridge for two hours.

4. Split the dough in half. Place the dough on a floured surface and roll both dough balls into large, thin rectangles. Mix the filling ingredients together and then spread evenly all over dough. Slice each rectangle into 12 strips and roll up. Place on a greased baking sheet; 12 rolls per sheet. Cover with a dish towel and let rise on the counter for 5+ hours or overnight.

5. Bake at 375 degrees for 12 minutes or until lightly browned. Beat glaze ingredients together and drizzle over the top. Enjoy!

German Pancakes 

• 2 Tbs. coconut oil
• 2 large eggs
• 8 egg whites (1 cup liquid egg whites)
• 1 ½ cup fat-free milk
• 1 ½ cups CSE Vanilla Pancake + Waffle Mix
• ½ tsp. sea salt
• ½ tsp. vanilla extract
• ½ cup nonfat, plain Greek yogurt
• Liquid vanilla stevia drops
• 2 cups chopped strawberries
• Walden Farms Pancake Syrup, optional

1. Preheat oven to 425 degrees. Place eggs, egg whites, milk, CSE Pancake & Waffle Mix, salt and vanilla in a blender and blend for 5 minutes at a medium speed, no less. Let batter sit 5-10 minutes to allow air to get into the batter for maximum rise in the oven.

2. Add coconut oil to a 9x13 glass baking dish. Place in oven until hot, melted and sizzling, about 5-10 minutes. Remove from the oven.

3. Spray the sides of the baking dish with cooking spray and pour the mixture into the hot coconut oil. Bake for 20 minutes.

4. Cut the pancake into four equal portions. Sweeten the yogurt with stevia and spoon two tablespoons onto each portion. Top with a 1/2 cup of fresh strawberries and syrup, to taste.

CHEESY SAUSAGE EGG BAKE

• 12 large eggs
• 1 cup red bell peppers
• 1 cup yellow onions
• 2 cups sweet potatoes
• 1 jalapeño pepper, seeded
• 2 apple chicken sausage links
• 1 cup shredded Gouda cheese
• 1 tsp. sea salt
• ¼ tsp. ground black pepper
• ½ cup grated Parmesan cheese

1. Preheat the oven to 400 degrees. Add all the eggs to a large mixing bowl. Beat well.

2. Chop the bell peppers, onions, jalapeños and chicken sausage. Grate the sweet potatoes. Add all the veggies, sea salt and black pepper to the bowl of eggs. Mix until well combined.

3. Pour the egg mixture into a greased 9x13 baking dish. Spread out evenly in the pan and sprinkle Parmesan cheese over the top. Bake for 30-35 minutes. Slice and enjoy! 

Double Chocolate Cake Donuts

Makes 14 donuts
260 calories / 7.5F / 45.5C / 4.5P / per donut

Donuts:

• 1 cup whole wheat pastry flour
• 1 serving CSE Brownie Batter Protein Powder
• ½ cup cocoa powder
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ⅛ tsp. sea salt
• ¼ cup melted coconut oil 
• ½ cup raw honey
• ¼ cup pure maple syrup 
• ¼ cup unsweetened applesauce
• ½ cup cooked, mashed sweet potatoes 
• ½ tsp. vanilla extract
• 2 large eggs

Frosting: 

• 2 cups powdered sugar
• ¼ cup liquid egg whites 
• 50g chocolate chips
• 1 tsp. coconut oil 

Optional Topping:

• Sprinkles

1. Heat oven to 350 degrees.

2. Add the flour, protein powder, cocoa powder, baking powder, baking soda and sea salt to a bowl. Stir until combined.

3. Add the melted coconut oil, honey, maple syrup, applesauce and mashed sweet potatoes to a bowl. Mix until well combined. Beat in the vanilla and eggs. Add the dry ingredients to the wet ingredients and mix until just combined.

4. Grease a donut pan. Pour the mixture into a large zip top bag. Cut one of the corners of the bag about ½ inch wide. Pipe the batter into the donut mold, filling each one about ¾ of the way full. Bake for 12-15 minutes. Let cool for a few minutes in the pan, then remove and transfer each donut to a cooling rack.

5. Add the chocolate chips and coconut oil to a small bowl. Melt in the microwave for 60-90 seconds, stirring every 30 seconds until smooth.

6. Add the powdered sugar and egg whites to a mixing bowl and beat until well combined. Add the melted chocolate chip mixture and beat until combined.

7. Dip the top of each donut into the frosting and return to the cooling rack. Top immediately with sprinkles and let the frosting harden. Store leftovers in the fridge. 

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