I have good memories of English muffins as a kid. We used to toast them and spread butter on them for breakfast. It never occurred to me that I could actually make them myself.
This simple granola recipe is one of my favorites. It’s chock full of nuts and dried fruits, with a touch of sweetness from honey. It’s a great way to get a little energy for your morning.
There is this thing that happens to me as soon as the weather starts to cool in the fall. And that thing is molasses. I start to crave it. I dream up ways to use it. I catalog all the flavors that would taste wonderful with it. Like roasted bananas!
As much as I wanted to make a chocolate zucchini bread or muffin, I’ve been trying to push myself into other flavors. It turns out, a spiced zucchini muffin with walnut crumb topping was exactly perfect for today.
I was a little worried that the gaggle of teens at my house would turn their noses up at these “healthy” waffles. I warned them that they were whole-grain. They literally answered by saying, “We don’t care. We want the waffles.”
I’m having a chunk of coffee cake right now, as a matter of fact. I’d tell you it helps me think, but honestly, the only thing I’m thinking about is crumb topping. And lots of it.
I’ve posted this recipe before. I’m posting it again because it’s the all-time best banana muffin in the entire universe. For real, it’s one of the recipes on this blog I am the most proud of.
Why won’t my family eat pumpernickel? It makes no sense. It’s like they don’t appreciate the flavor of rye flour. For me, the amazing flavor of pumpernickel is the main reason I decided to make bagels in the first place. The pumpernickel calls to me. This means that these bagels are seriously dangerous to my diet right now. But I don’t care. Someone pass the cream cheese.
I have a strong belief that there is no discomfort which cannot be softened by baked goods made with buttermilk and chocolate chips.
Nothing against cold cereal, but your family will know they are getting something special when they eat homemade granola, especially when it’s still a little warm.
I recently found myself saddled with ripe bananas, when the project I had intended to use them for fell through. The memory of this chocolate banana bread discussion came flooding back to me. And if I’m being completely honest, the thought of how this bread would look on this cutting board is the real reason I ended up making it.
I missed Zucchini Day. It just passed me right by. Several of my friends have asked me for more zucchini recipes. So, here I am. I’ve put together an amazing collection of recipes that will be perfect for using your bounteous harvest.
Can I make a confession? I don’t like oatmeal. Never have. There is not enough sugar in the world to make otherwise delicious oats actually taste good when they are cooked.
I’m probably going to get into trouble for making these muffins. Robb suggested them, and then he left town, and the rest of us ate his favorite blueberry muffins without him. Sorry, Robb. Try not to be made at me!
As soon as the kitchen is clean, and I do mean AS SOON AS, I feel an overwhelming urge to use everything in it. I can dirty a spotless kitchen in no time flat. Today I came home from running all my errands, took one look at the sparkling clean sink, and decided it was time to bake.