I had more bananas I needed to use up and came across Pam’s recipe for Banana Peanut Butter Chocolate Chip Muffins. It looked so yummy I had to make a batch! I also wanted to include some buttermilk in here so I added some, and I added a half more cup of flour as I wanted to make more than 12 muffins (I got ~20 with these measurements). These came out so delicious and moist. You can really taste the banana and peanut butter. The chocolate chips and the turbinado sugar sprinkling were an added bonus. Fantastic for breakfast or snack in the afternoon —yum!
I bet I know what you’re thinking. Grapefruit and rosemary? Really?!!!? Well, wipe that weird look off your face. It’s not as weird as it sounds. Actually, these two ingredients pair nicely together in this teacake. The rosemary is not overpowering and you can really taste the flavor of the grapefruit. What made this really tasty was the glaze. Do not, I repeat, DO NOT skimp on the glaze. It really makes this teacake stand out.
Baking, for the most part, takes up a good few hours of my day. I don’t mind it but on the days when I do bake, dinner sometimes can get neglected. We either eat leftovers or something super quick.
Well, today’s recipe will have you in and out of the kitchen in less than an hour! And yes, this includes clean-up. Yay! I just love those kinds of recipes, don’t you? And you’ll still have plenty of time to make dinner.
I finally finished up the last couple of black bananas —yay! They were really ripe but that’s OK. The recipe calls for ripe bananas! This cake has all my favorite ingredients —bananas, cinnamon, ricotta, and chocolate chips. I added the pecans in here to give it texture but you can totally leave it out if you are not a nut person.
Had it for dessert after dinner and it was the perfect ending to the meal. Of course, you can have it before dinner or for dinner if you choose to. I won’t judge. 🙂
This morning, I was pleasantly surprised to find that my Haemul Pajeon (Korean Seafood Pancake) was mentioned in The Guardian UK! Thanks to the lovely and talented Claire over at Under the Blue Gum tree for submitting her adaptation of this recipe to tailor towards the 5:2 Diet. If you haven’t been to her site, head over there now to check out some of Claire’s mouthwatering recipes!
It’s that time again when I have leftover bananas that’s overly ripe and no one here will touch them. They’re at the point where they won’t last another day. When I peeled it, half of it fell off —that’s how overly ripe it was. To be honest, I prefer banana cakes, bread, muffins, etc. over the actual bananas. If you make this you’ll see why I prefer to bake with them. This will also be a great addition to your Easter brunch, if you’re hosting one. Happy Friday!
My first attempt at making scones yesterday failed miserably. Not only was it unappealing, it was a bit on the dry side. There’s something about baking where you have to knead and/or shape the actual dough that frightens me. I’m sure I will eventually take another stab at it but it won’t be anytime soon.
So this morning, I was back in the kitchen again. I wanted to bake for Hanna, my Massage Therapist who has been working with me on my back pain issues. She has been such a tremendous help that I wanted to thank her. I was so relieved that these blondies turned out so well! After yesterday’s kitchen faux pas, I was a bit worried. So if you’re hankering for something sweet and if you like Oreos (who doesn’t?), you’ll love these!
I’ve been missing our breakfast muffins lately so I decided to bake a batch of these. I had a sack of blood oranges I need to use up so expect to see a few more recipes with blood oranges in it. Aren’t they pretty? I just LOVE the color!
These muffins turned out really well. I love the texture and the flavor. Orange and chocolate pair so well together. And when you have some tea or coffee with this, it’s fabulous! Chris and I couldn’t wait ’til morning. We each had one before dinner with our tea. It made our bellies happy. Who says you can’t have dessert before dinner? 🙂
I had some ripe bananas I wanted to use up but I didn’t want to make just banana bread. I also had some milk and dark chocolate peanut butter cups on hand too. Which makes for a nice jazzed up banana bread! And who doesn’t like peanut butter cups?
I recently discovered Biscoff spread and Biscoff cookies. For those of you who aren’t familiar with Biscoff spread or cookies, they are a Speculoos/Speculaas cookie spread made with butter, brown sugar and spices. They taste similar to gingersnaps, and have a consistency like peanut butter. The name Biscoff came from the words BIScuits and COFFee (source: Biscoff.com and Baking Bites).
I recently started drinking more tea and just absolutely love pairing it with Biscoff cookies. Since it’s that good, why not bake with it? If you like gingersnaps, you’ll love this cookie and spread. And if you love the cookie and spread, you’ll love this coffee cake!