I like surprises. Well, nice ones.
Like, getting a box of chocolates or flowers without an occasion? That sounds like it would be nice. Note to Kenny: do that more. Hear me, love of my life?
Another pleasant surprise? Finding a layer of pumpkin cheesecake in the middle of a delicious loaf of pumpkin bread. It’s double the fun!
This weekend, my family and I were invited to high tea with some friends from across the pond. I offered to bring a treat, so what could be more natural than scones?
Perhaps my British friends don’t do triple chocolate scones often, if ever. But there’s a first time for everything, and these deserve a lot of attention.
The base for these scones is cream, which works with butter to make these light as a feather while still full of rich chocolate flavor. Maybe people are out barbecuing this Labor Day weekend, but we’re having tea and scones instead!
I’ve never made blueberry muffins before. Ever. Not once. True story.
There’s a very good reason for that. Ready to be shocked?
I don’t like blueberries. Not even a little bit. I literally cannot put a blueberry into my mouth and be okay with it. That means that all foods containing blueberry just don’t happen in my universe. But that doesn’t mean I can’t still bake for others, so I figured it was time.
Do you know what time it is? That’s right, kiddos. It’s back to school time!
As a teacher, I approach this time of year with a mingling of regret and excitement. I’m looking forward to a fresh new year, and I’m also looking forward to having my kids out of the house doing productive work. But you know, I do love the summer sunshine. And the flexible hours. So yeah…I’m torn.
With everything getting very busy (very fast, might I add), I need to be ready with great after-school snacks. When all of us get home from school, some refueling is definitely in order. These banana chocolate chip muffins are a perfect way to unwind and get ready for homework time, especially when I pair them with NESTLÉ® NESQUIK® Powder. The kids are pretty happy to settle in with their muffins and Nesquik, and I do it right along with them!
It’s 100 degrees out and we’re trapped in the house. Who wants to turn the oven on?
Well, I do. I know, I know. No-bake treats are all the rage this time of year, but heck, I like to bake. A baker’s gonna bake. That’s how it goes. That’s why somebody smart invented air conditioning.
Every weekend, I find myself staring at tired bananas. They call to me, and sometimes I ignore them. That’s usually when I’m just as tired as they are. But sometimes I cut them up and freeze them for smoothies that I never really make, and that’s an effort right there. But if I’m feeling really energetic and serious, I’ll bake them into something. And this double chocolate chunk banana bread is probably one of the best ways ever to use those bananas!
I know you’re all getting geared up for a three-day weekend (hooray!), so let me give you an easy breakfast option to make your celebrations even brighter.
Every time I post a butterscotch recipe, I talk about how I don’t ever remember to bake with it. But when I do, it’s the best flavor explosion. I’m trying to do it more often, and the overripe bananas on my countertop always present a fantastic opportunity.
If you are one of those people who craves moist (sorry if you dislike that word, but whatever) banana bread with crunchy pecans and sweet butterscotch chips, look no further. This bread is your soul mate! And it’s effortlessly gluten-free, too.
Do you ever get into a breakfast rut? Because I can relate.
Over the years, I’ve cycled through so many breakfast options with the goal of keeping my first meal of the day quick to prepare and filling. Oh, and sweet. I like that shot of sweetness in the morning!
Since forever, I’ve loved cereal. And while it’s hard to beat a bowl of cereal with milk, sometimes you want a little something different. As a quick bread lover, this breakfast bread fits the bill. It’s topped with a crumbly, crunchy topping made with Kellogg’s Corn Flakes, and the recipe is easy enough to make with the kiddos!
The weekend is almost here! Time for breakfast fun. That’s right, sister. Throw down that smoothie bowl and grab a muffin!
Confession: I don’t really do smoothies much. As someone who rushes out the door to work in the dead of night (okay, well, 5:30 in the morning), I don’t want to be turning blenders on and waking up the sleeping monsters…oops, children. I’m more of a protein bar kind of girl.
But when there are muffins around, I’ll grab one of those instead. These are gluten-free and they even have protein in them (yay, Greek yogurt!), so they do the trick, And they’re peanut butter and chocolate. You are so welcome.
I know y’all dig chocolate-covered strawberries. Now we’re going to a whole new level!
Lately, I’ve been trying to bake with conventional flour a little bit less. After all, I’ve got a GF spouse, so it’s the least I can do. The good news is, this bread is still amazing, gluten or no. And it’s filled with strawberries and chocolate chips (and covered in chocolate)!
Can we say thank you? Someone. Please. I’m hungry for praise and dessert.
Here’s what happens in life. You ready?
The gas light comes on in the car. Your six-month dental checkup comes due. You realize you didn’t pay your credit card bill. Somebody gets the promotion you deserved. Your favorite pair of shoes loses a heel in the middle of the workday. And the bananas lie forgotten on the counter, turning from green to yellow to spotty to brown.
But that last one has a definite upside because all you do is bake it into banana bread. Moist, delicious, banana bread filled and glazed with brown sugar. Just for those days when things aren’t going quite your way!
