I want to eat this all day, every day.
It’s no secret that there are a few select foods that I could literally could eat every single day and not get tired of them. Nachos (and I do), a good burger, and my homemade strawberry shortcake. My homemade strawberry shortcake is sublime.
I stumbled upon this recipe years ago when I needed to come up with a dessert for like 15 people. Individual shortcakes would have been way too time-consuming (and quite frankly they’re kind of dry), but I had it stuck in my head that I wanted to use the pounds of strawberries that my mom had. And then I found the original recipe I’ve adapted here…as my original post mentioned, I’m obsessed. It’s literally the best.
But, as with many recipes, I wanted to see if there was a way to make it just a tad more healthy—cut down on the calories just a bit, but also bringing in some healthier elements. And the fact is, I might like this version even just a bit more.
I cut the sugar a bit, and it definitely doesn’t lose anything. And then I’ve substituted half of the flour for whole wheat (or white whole wheat, which is a bit softer), which gives it a great heartiness and also a slightly nutty, warm flavor that I really love. You can make this ahead of time when feeding a big group and it’s the most moist, fragrant, yummy summer dessert I can think of. Pair it with fresh strawberries and a bit of homemade cinnamon whipped cream, and you’ve got yourself a winner!READ THE POST
This is my new breakfast obsession.
I don’t know the last time I found a scone recipe I was so into. Don’t get me wrong, I love scones, but they’re generally more of just a vehicle for condiments, an excuse to slather on jam or honey. The scone itself is not so much the point. But these scones are completely the point.
These are absolutely divine with a tiny bit of honey, but they’re honestly even amazing without anything at all. There’s butter and maple syrup baked right in, so they really don’t need anything. And they only took a few minutes to whip up and get in the oven. Perfect for company, or just for you to devour by yourself with coffee and a blanket on a cold winter morning…READ THE POST
This coffee cake is like the Sound of Music in real life. It’s all about my favorite things.
Jam? Check. Streusel? Check. Excuse to eat dessert for breakfast? Check.
Coffee cake is kind of a perfect food. It is easy to whip up and throw in the oven, leaving you to focus on other things. It can be made the night before if you’re on a tight schedule in the morning. It’s fancy enough for a brunch or shower. It CAN even be a dessert. And this recipe is particularly great, in that the cake itself is lovely and light and moist and fluffy—helped along by the buttermilk, greek yogurt, and extra egg yolks.READ THE POST
It’s kind of crazy that I’ve never made banana cake before, because it’s something that my extended family made quite a bit when I was growing up.
But it was always with cream cheese frosting, and then a few years ago my sister had a brainwave and threw this caramel frosting on instead. And a legend was born. (I may be being melodramatic)
Now don’t get me wrong, I really like banana cake with cream cheese frosting (pretty much anything with cream cheese frosting, for that matter). But there is something about this sugary, crackly caramel frosting that just adds the perfect depth and complement to the moist, dense cake. The fact that it’s crazy easy is just the icing on the cake…so to speak.
This is also a cake that is perfect to make the night before, because this frosting really seals in the moisture of the cake. And, of course, use up the billions of browning bananas sitting on your counter.
I haven’t eaten a banana in probably six months, but I still buy them like clockwork, with the best intentions. This is a thing everyone does, yes?
Humor me…READ THE POST
Oh my goodness, this has got to stop. It has been way too long. I literally made these for our Fitzco #fitzgiving back in November, but haven’t had a chance to post until now. And that’s not fair, because these are pretty darn good.
I offered to make a bread, so threw together my whole wheat olive oil rosemary bread, which is the bomb. But at the last minute I asked if we had any gluten-free folks and since they weren’t sure, I went searching for a good, easy GF biscuit or roll recipe.
As I’ve mentioned several times before, I don’t like using all sorts of weird ingredients that the average person wouldn’t recognize or be able to find. Don’t be alarmed by how many ingredients are listed in this particular recipe either, most of them are ones you already have on-hand. I did make my own gluten-free flour mix (I used an easy 1-1-1 mix of corn flour, brown rice flour, and cornstarch), but even if you want to leave that out you can just substitute more almond meal.
Because they’re made largely (or entirely) with almond meal, their texture definitely isn’t like a fluffy dinner roll. It’s a little grainier, denser. But I inhaled a few just the same (though be warned, because of the almond meal, they’re higher-calorie than you might think). The garlic is intense but awesome, and the cheddar great—I went light on the butter wash at the end. They were also still really moist and delicious several hours later when I actually reheated and served them.READ THE POST
I’ve long been on the record as “meh” on banana bread.
As my two-year-old niece would say, it’s not…offensive. It’s just not something that calls to me on any level.
But let me tell you…bourbon sure does take this up a level! And candied walnuts don’t hurt either. What I’m saying is, this banana bread is AWESOME.
This recipe is also super easy and fast. It’s taking one of the most basic recipes many of us remember from our childhood and just taking it up a few notches. Vanilla bean paste instead of just extract. A subtle deep, almost caramel flavor from the bourbon. Beautiful sugar-crusted nuts for texture. If that isn’t an impressive dessert (okay fine, breakfast), I don’t know what is!READ THE POST
These pancakes look like Cookie Monster.
Once you see it, you can’t un-see it….
Last weekend after my insane 4th of July (which involved accidentally hiking over 15 miles and burning a billion calories), I woke up the next morning feeling like an 80-year-old, kind of fell/rolled out of bed, and got my coffee made like usual. But as I sat on the couch my stomach demanded something more. After poking through Pinterest for a hot second, I had talked myself into this glorious breakfast.
By all rights, I shouldn’t like these pancakes, because I have this weird hangup about hot and fruit. Fruit shouldn’t be hot. I take fruit crisp out of the oven and put it right in the freezer. Hot fruit is weird. But these were amazing. Fresh, summery strawberries in a golden crispy pancake, drenched in maple syrup. Practically perfect in every way.
I’ve also made a small-batch mixed-berry adaptation of these that is to die for.
Yeah, I went on something of a muffin-baking bender a couple months back. In a couple of weeks I made these double chocolate banana muffins and these healthy apple muffins with cinnamon-sugar topping, and somehow these guys fell off the radar.
Yeah, you’ll notice that there are two whole wheat, apple-y, cinnamon-y muffin recipes.
I made the first recipe for work, the one with the crunchy topping. It got rave reviews, but the pictures I took were terrible so I knew I’d need to make it again to get better shots.
So I pulled the ingredients together, started stirring everything together, and was like, “Wow, I must have been really out it when I made this the first time, because I don’t remember some of these steps!”. Then I got the batter together and started to spoon it into the muffin tins, and was worried about how much more liquidy it was than the last time I made it.
Some of you can see where this is going…
Yeah, not the same recipe.
So this is the second recipe, the one I made on accident. I loved the streusel topping, and the muffins were SO moist. Definitely recommend this one!READ THE POST
Crunchy cinnamon-sugar topping.
Crunchy. Cinnamon. Sugar. Topping.
Basically, that’s all you need to know about this recipe. But I guess I could mention the fact that they’re mostly whole wheat, low in sugar, and full of wholesome fruit. I mean, if that kind of thing’s important to you.
When you make this, the batter will worry you because it is crazy thick. Like, bread dough thick. You won’t pour or spoon it into the muffin tins, you’ll kind of awkwardly drop it in there and kind of smoosh it. Don’t try to smash it into the muffin cups, just kind of drop it and it will expand as it bakes to fill in the gaps. And despite the thickness of the batter and the density of the baked muffins, they’re super moist!READ THE POST
These biscuits are SO easy and SO good!
It’s no secret that I adore biscuits. They’re buttery and flaky and warm, you can put jam and honey on them, and they feel so good in my belly! But there are two things about biscuits that I don’t love. I really hate having to cut cold butter into flour—it may be irrational, but I really hate it. And while biscuits are amazing straight out of the oven, they’re usually dense, dry balls of bread that get stuck in your windpipe and try to choke them to death when you eat them as leftovers.
But no more! For Thanksgiving this year I needed to make another kind of bread for our hungry horde. We already had rolls, so I thought some kind of biscuit. The problem is that making regular biscuits for a big group is time consuming, and if they have to sit around for a while they’ll start to get dry and stale. Enter these amazing, easy drop biscuits…
These use melted butter, and stirring everything together takes a couple minutes tops. You get this shaggy dough that you can use a spoon or ice cream scoop to plop directly into the pan, so no cleanup from having to roll out and cut the biscuits.
And the taste and texture! Not only are they amazing right out of the oven, but we re-heated them for dinner that night and scarfed the last couple the next morning, and they still were light and fluffy as leftovers. So basically perfect. They’re definitely on my list of best Thanksgiving recipes! READ THE POST
I’ve really slipped on my healthy breakfast train the last month or two. I had family in town, then was out of the country for a couple weeks, and have been buried under work and lack of sleep. So I just haven’t had the time or energy to do much baking or cooking to prepare for each coming week. Thankfully, over 4th of July weekend I finally got back on track with these beauties.
I really haven’t done a lot of baking lately, partly because when I use my stove and oven it makes my kitchen feel like Death Valley during the summer. My A/C can’t come close to keeping up. But I decided it was worth it to give these guys a try. I mean, coffee and chocolate in a muffin together?? Sign me up!
As much as I love whole wheat flour, I was a little nervous about using it exclusively, since sometimes that can make things a little too dry and dense. I shouldn’t have worried, though—these were moist and light even as reheated leftovers at work the next day. And the dark chocolate chips are these gooey little nuggets of awesome. For something that literally takes like 5 minutes to stir together, the return on this is totally worth it!READ THE POST