Ask just about anyone what they do when they have extra bananas, and you’ll get one of two answers: “bake with them” or “freeze them for later.” Few people do that with other types of fruit, but bananas? We’re all over that.
So what did I do when I found myself with extra bananas a couple of weeks back? I baked something, of course. This time, though, I wanted something a little different from the usual banana bread or muffins I usually make. I thought some sort of cupcake might be nice. Instead I stumbled upon this Sour Cream Banana Coffee Cake recipe from bake or break. It had me curious right away, and it looked simple enough. I figured I’d give it a shot.
Continue reading “Recipe review: bake or break’s Sour Cream Banana Coffee Cake”
Cravings–we all get them. Yet there are some flavour cravings that I rarely get. Salt, for example, or anything sour. Lemons fall into that latter category.
And yet, every once in a while, they happen. A couple of weeks ago, I was hit by a major craving for something lemon-flavoured. Especially a lemon-flavoured baked something. I tried staving the craving off with something a little more healthy, but that attempt didn’t work (mostly because that recipe didn’t work out for me).
So, I went back to an old favourite of mine: lemon loaf. This time, though, I added a little something extra, which led me to a new spin on the old classic. I ended up with this Strawberry-Swirled Lemon Loaf.
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Banana bread is such a staple food. It’s one of the first things I remember learning to bake, and I don’t think I know anyone who hasn’t made it, or asked someone to make it for them, at some point in their life.
As good as basic banana bread is, I’ve always been open to trying something new. Whether that’s adding something like berries, or switching up the flavour combo, there’s always room to play.
That’s what led me here, to my Loaded Banana Bread. I was looking to combine a few different flavours that I’ve come to enjoy over the years, and I’m happy to say that I’ve managed it.
Continue reading “Recipe: Loaded Banana Bread”
Tell me something. When you were a kid, did you ever get excited to go to restaurants that focused on breakfast?
I certainly did. And all because of the golden, fluffy-on-the-inside, crispy-on-the-outside Belgian waffles. I almost never finished an entire serving (those things were huge when I was a kid), but I’d insist on getting them anyway. Usually with whipped cream and strawberries tumbling off the top.
Those Belgian waffles made me prejudiced against a lot of other breakfast foods. Pancakes just can’t compare, and I’m not a big fan of crepes. Eggs are alright, and bacon’s pretty awesome. But waffles… nothing beats a good waffle.
But, as much as I tried, the waffles I made at home weren’t quite as good as the ones I’d get in a restaurant. I’ve been trying to either find or develop the perfect go-to waffle recipe for a long time. And I’ve finally found it in these Sweet and Buttery Waffles.
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Peaches… I have a love-hate relationship with peaches. When they’re tender and sweet, I think they’re amazing. But, when they’re too tart, I end up regretting having bought them.
And somehow, I always end up liking peaches once they’ve been baked into something. Maybe the baking transforms them somehow, or maybe they’re just affected by the other ingredients. Either way, I tend to be quite happy with the results.
That rang true for the most recent peach recipe I tried out–Sally’s Baking Addiction’s Peach Streusel Muffins.
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I don’t have the best relationship with mornings.
Well, early mornings, anyway. I just don’t sleep well enough for them. I’ve found that my most productive days happen after I’ve been able to sleep until about 9 or 10 (sometimes 8) after going to bed at about 11 or 12 the night before.
But, my weekdays don’t work out that way. My job starts at 8 in the morning, so I need to be up by about 6:15 in order to be ready and out the door on time. That means I need to be in bed by about 9:30 or 10 if I want even a glimmer of hope of getting enough sleep.
Continue reading “Recipe review: Recipe Runner’s Strawberry Breakfast Bars”
So, I have a rule: If a recipe contains the word “muffin” in the title, whatever that recipe makes is acceptable to eat for breakfast. I think I’ve mentioned that rule on this blog before, but I felt you might need a reminder with this post.
Because today’s muffins — Imperial Sugar’s Caramel Banana Muffins — are covered in caramel, which might make you think that they may not be the best breakfast option.
But I insist that you ignore that thought. These muffins are absolutely delicious, and they’re a perfect way to start off any day.
Continue reading “Recipe review: Imperial Sugar’s Caramel Banana Muffins”