Recipe review: Bowl of Delicious’ Maple and Brown Sugar Oatmeal Squares

Maple and Brown Sugar Oatmeal Squares

Oh, breakfast. It’s still the weakest link in my meal game. But I swear that I’m trying to get better at eating it.

Do you know what’s kind of sad, though? The breakfast recipes that tend to appeal to me most are the ones that resemble something close to dessert.

These Maple and Brown Sugar Oatmeal Squares from Bowl of Delicious are no exception. Don’t get me wrong–they’re a whole lot healthier than dessert. Unless you’re one of those people who counts plain fruit as dessert, in which case, I’m sorry, but you’re a bit odd.

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Favourite five: Recipes I tried for the first time in 2017

I try a lot of new recipes throughout the year. Sometimes they’re recipes I’ve made up, other times they’re recipes that have been perfected by home chefs and bakers across the internet. Either way, I enjoy the experience of trying something new.

When I find a recipe I really enjoy, I try to come back here and share it with all of you. I didn’t do that quite as often as I would have liked in 2017, but I did get a few recipes and recipe reviews up throughout the year.

Today, I want to share with you my favourite five from the bunch.

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Recipe review: Marla Meridith’s Blackberry Barley Breakfast Bake

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Here’s the thing about breakfast: It’s the meal that I struggle with the most.

On the one hand, there are definitely breakfast foods that I absolutely love–French toast. Omlettes. Bacon. Waffles.

At the same time, I tend not to actually eat any of those foods at breakfast time, and rarely during the week. I’m just not hungry enough in the mornings. Even when I am, I generally don’t have the time to make something.

I know, though, that¬†¬†should be eating breakfast every day, so I make an effort to eat something by at least mid-morning. That means I’m only left with one problem: What can I prep ahead of time and take with me to work?

Well, that’s where recipes like Marla Meridith’s Blackberry Barley Breakfast Bake come in.

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Recipe review: bake or break’s Sour Cream Banana Coffee Cake

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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.

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Recipe: Strawberry-Swirled Lemon Loaf

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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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