Sweet, buttery, and spicy. All the best flavors combined in a delicious muffin. With peach season coming to an end and pepper season in full swing, I had a surplus of both from our garden. The combination of the sweet peaches and the spicy jalapeños create a perfect balance.
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Gluten-Free Blueberry Scones
A delicious treat any time of day. These blueberry scones are moist with the perfect amount of crumble and yes, they are GLUTEN-FREE! Instead of covering the scones with icing, I sprinkle them with a little sugar right before going in the oven, creating a sweet and crispy crust.
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EBTB Whole Wheat Loaf
(EBTB = Everything But The Bagel Seasoning)
I love bread. It has always been my weakness. This is a super simple recipe with only 5 ingredients and no kneading! Just mix the dough, let it sit overnight, and bake. I add EBTB to the actual dough and crust of the bread to give it even more flavor and a delicious salty crust. It is YUM!
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Rhubarb Coconut Muffins
Rhubarb season is April through June and this is the first year I have started cooking with it. Rhubarb used to intimidate me, mostly because it is usually used in pies and I have issues with pie crust (I always burn it!). I wanted an easy way to use rhubarb and love how the natural sweetness of coconut pairs with the tartness from rhubarb in this recipe.
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Grandma’s Buttermilk Cookies
Fair warning – no, these are not healthy. But sometimes we deserve a treat, and these will provide just that. Don’t be too hard on yourself and indulge with my Grandma’s buttermilk cookies! They are my go-to cookies, not super sweet (which I prefer) and taste like mini chocolate chip pancakes. Light, airy, and super chocolatey.
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Granola Banana Bread
Banana bread is a great way to use ripe bananas and allows for a quick breakfast or snack on the go. I love banana bread but was getting tired of the same classic recipe. In order to give my banana bread a twist, I add granola. It creates a nice crunch in every bite and adds another level of flavor and texture.
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