espresso, whole milk, cinnamon syrup, cinnamon sugar

Cinnamon Roll Latte

hand dipped ice cream, sugar cookie, half & half, whipped cream, sprinkles

Sugar Cookie Milkshake

sterling brut, pineapple juice, blue curaçao, sugar-glitter rim

Jack Frost Mimosa

housemade oatmeal & flax seed batter pancake, powdered sugar, fresh blueberry

Happy Hippie Stack

Bacon Mini Sticky Buns

sofritio rice, hamburger patty, brown gravy, two eggs any style

Loco Moco

ham, roasted grape tomato, caramelized onion, arugula, parmesan cheese, served with hashbrowns & toast

Bada-Bing Omelet

Split Pea & Ham

Ask about today's soup

Clam Chowder

Creamy Butternut Squash

Turkey Curry

ITALIAN SODA

Chicken Tortilla

steamed milk at a cooler temperature with your choice of flavored syrup, whipped cream and sprinkles

STEAMER

hot chocolate served at a cooler temperature with whipped cream and sprinkles

HOT CHOCOLATE

JUICE

baked elbow macaroni in a cheesy cream sauce

MAC & CHEESE

TURKEY & CHEESE

raspberry, strawberry or marionberry jam with

PB & J

WORLD FAMOUS PECAN STICKY BUN

CINNAMON ROLL

a smaller version of our fresh fruit plate, cut into bite-sized pieces

YOGURT & FRESH FRUIT

OLIVIA'S BREAKFAST

Brew 2 shots of espresso using your espresso machine or stovetop espresso maker. Once brewed, set aside.

Brew the Espresso

In a small saucepan, heat 1 cup of whole milk over medium heat until steaming but not boiling. Stir occasionally to prevent scalding.

Heat the Milk

In a large mug, combine the brewed espresso and 2 tablespoons of cinnamon syrup. Stir until well mixed.

Combine Ingredients

Slowly pour the heated milk into the espresso mixture, holding back the foam with a spoon. Then, spoon the foam on top.

Add the Milk

Add 1 cup of whipped cream on top of the latte, followed by a sprinkle of cinnamon sugar and a dash of ground cinnamon for garnish.

Top with Whipped Cream

Serve the Cinnamon Roll Latte immediately while hot, and enjoy your delicious beverage.

Serve

Espresso

Whole Milk

Cinnamon Syrup

Cinnamon Sugar

Ground Cinnamon

Whipped Cream

Gather all the ingredients: hand dipped ice cream, sugar cookies, half & half, whipped cream, and sprinkles.

Prepare the Ingredients

In a blender, combine the hand dipped ice cream and half & half. Blend until smooth and creamy.

Blend the Milkshake

Crumble the sugar cookies into the blender and pulse a few times to combine them with the milkshake mixture for added texture.

Add Sugar Cookies

Pour the milkshake into a tall glass. Top with whipped cream and sprinkle the sprinkles on top.

Serve the Milkshake

Optionally, place a sugar cookie on the rim of the glass for decoration. Serve immediately and enjoy your Sugar Cookie Milkshake!

Garnish and Enjoy

Hand Dipped Ice Cream

Sugar Cookies

Half & Half

Sprinkles

In a shallow dish, combine the water and granulated sugar to create a simple syrup. Dip the rim of each champagne flute into the syrup, ensuring it is well-coated. Then, dip the rim into granulated sugar to create a sparkling-glitter effect. Set aside.

Prepare the Sugar-Glitter Rim

In a large mixing pitcher, combine the pineapple juice and blue curaçao. Stir gently to mix the ingredients without creating too much foam.

Mixing the Mimosa

Carefully pour the pineapple and blue curaçao mixture into the prepared champagne flutes, filling each glass halfway. Slowly top each glass with chilled Sterling Brut Champagne to create a beautiful layered effect. Serve immediately and enjoy your Jack Frost Mimosas!

Pour and Serve

Sterling Brut Champagne

Pineapple Juice

Blue Curaçao

Granulated Sugar

Water

In a small bowl, mix 1 tablespoon of flax seeds with 3 tablespoons of water. Let it sit for about 5 minutes until it becomes gel-like.

Prepare the Flax Egg

In a large mixing bowl, combine the rolled oats, baking powder, and salt. Stir well to ensure even distribution.

Combine Dry Ingredients

In another bowl, whisk together the almond milk, maple syrup, vanilla extract, and the prepared flax egg until well combined.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Combine Wet and Dry Ingredients

Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.

Cook the Pancakes

Once flipped, gently sprinkle fresh blueberries on top of each pancake while they are cooking on the second side.

Add Blueberries

Stack the pancakes on a plate, dust with powdered sugar, and serve warm with additional blueberries and maple syrup if desired.

rolled oats

flax seeds

baking powder

salt

almond milk (or milk of choice)

maple syrup

vanilla extract

fresh blueberries

powdered sugar

Starting from the long edge of the dough, roll it tightly into a log. Cut the log into 12 equal pieces.

Roll and Cut

Pour caramel sauce into the bottom of a greased baking dish.

Prepare Baking Dish

Place the cut rolls over the caramel sauce in the dish. Cover and let them rise for another 30 minutes.

Arrange Rolls

Preheat Oven

Brush the tops of the rolls with beaten egg for a shiny finish. Bake for 20-25 minutes or until golden brown.

Bake

Let the sticky buns cool for a few minutes in the dish before inverting onto a serving plate. Serve warm.

Cool and Serve

Caramel sauce

Egg, for egg wash

In a medium saucepan, combine 2 cups of sofrito rice with 4 cups of water. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Prepare the Sofrito Rice

In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Form the ground beef into a patty and season both sides with salt and black pepper. Once the skillet is hot, place the patty in the skillet and cook for about 4-5 minutes on each side, or until it reaches your desired doneness. Remove from skillet and let it rest.

Cook the Hamburger Patty

In the same skillet used for the hamburger patty, reduce the heat to medium and add the brown gravy. Stir occasionally until heated through, about 3-4 minutes. If the gravy is too thick, you may add a little water to reach your desired consistency.

Prepare the Gravy

In a separate pan, heat the remaining tablespoon of cooking oil over medium heat. Crack the eggs into the pan and cook them to your liking (sunny-side up, over-easy, or scrambled). This will take about 2-4 minutes depending on your preference.

Cook the Eggs

On a plate, start with a base of sofrito rice. Place the cooked hamburger patty on top of the rice. Pour the hot brown gravy over the patty and rice, then top with the cooked eggs. Serve immediately.

Assemble the Loco Moco

Sofrito Rice

Ground Beef (for Hamburger Patty)

Brown Gravy

Eggs

Salt

Black Pepper

Cooking Oil

Chop the ham into small pieces and set aside. Halve the grape tomatoes and roast them in a preheated oven at 180°C (350°F) for about 15 minutes until they are slightly caramelized. Slice the onions and caramelize them in a pan over medium heat with a little olive oil until golden brown.

Prepare Ingredients

In a bowl, crack the eggs and whisk them together with salt and black pepper until the mixture is well combined.

Beat the Eggs

Heat the olive oil in a non-stick skillet over medium heat. Pour in the beaten eggs, tilting the pan to spread them evenly. Allow the eggs to cook for about 2-3 minutes until the edges start to set.

Cook the Omelet

Sprinkle the chopped ham, roasted grape tomatoes, caramelized onion, and arugula evenly over one half of the omelet. Grate the parmesan cheese on top of the fillings.

Add Fillings

Using a spatula, carefully fold the other half of the omelet over the fillings. Let it cook for another minute to allow the cheese to melt.

Fold the Omelet

Slide the omelet onto a plate and serve hot, accompanied by hashbrowns and toast on the side.

roasted grape tomatoes

caramelized onion

arugula

parmesan cheese

eggs

black pepper

olive oil

Rinse the split peas under cold water in a fine mesh strainer. Remove any debris or damaged peas.

Prepare the Split Peas

In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Aromatics

Stir in the minced garlic and diced ham hock. Cook for another 2-3 minutes until the garlic is fragrant.

Add Garlic and Ham

Add the rinsed split peas to the pot along with the vegetable broth, bay leaves, thyme, black pepper, and salt. Stir well to combine.

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour or until the split peas are tender and the ham is falling off the bone.

Simmer the Soup

Remove the ham hock from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat from the bone and return it to the pot.

Shred the Ham

Taste the soup and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.

Final Seasoning

Ladle the soup into bowls and enjoy warm. Optionally, serve with crusty bread.

Split peas

Ham hock

Carrots, diced

Celery, diced

Onion, chopped

Garlic, minced

Vegetable broth

Bay leaves

Thyme, dried

Black pepper, ground

Chop the onion, carrots, and celery into small, even pieces.

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened.

Mince the garlic cloves and add them to the pot. Cook for an additional 1-2 minutes until fragrant.

Add Garlic

Pour in the vegetable broth and add the diced tomatoes (with juice) to the pot. Stir to combine.

Combine the Broth and Vegetables

Add the bay leaves, thyme, salt, and black pepper to the pot. Stir well.

Season the Soup

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.

Remove the bay leaves. Stir in the fresh parsley and lemon juice just before serving.

Finish with Fresh Ingredients

Ladle the soup into bowls and enjoy warm.

Onion

Carrots

Celery

Garlic cloves

Diced tomatoes

Thyme

Black pepper

Olive oil

Fresh parsley

Lemon juice

Start by rinsing the fresh clams under cold water to remove any sand or grit.

Prepare the Clams

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Cook the Bacon

Add the diced onion and celery to the pot with the bacon drippings. Sauté for about 5 minutes until they start to soften.

Cinnamon Roll Latte

Sugar Cookie Milkshake

Jack Frost Mimosa

Happy Hippie Stack

Bacon Mini Sticky Buns

Loco Moco

Bada-bing Omelet

Split Pea & Ham

Ask About Today's Soup

Clam Chowder

Creamy Butternut Squash

Turkey Curry

Italian Soda

Chicken Tortilla

Steamer

Hot Chocolate

Juice

Mac & Cheese

Turkey & Cheese

Pb & J

World Famous Pecan Sticky Bun

Cinnamon Roll

Yogurt & Fresh Fruit

Olivia's Breakfast